For those times when you can’t BBQ, or even when you could–oven roasting corn is now my preferred method. Here are some variations:
Oven Roasted Corn #1:
corn, still in husks
1. Preheat oven to 350ºF. Place corn in their husks directly on an oven rack and roast for 30 minutes or until tender. Remove from oven, carefully remove hot husks and silk, and eat, according to your preferences.
Oven Roasted Corn #2:
corn, husked, silk removed
1. Preheat oven to 400ºF. Tear off foil in pieces large enough to individually wrap each cob. Put husked corn on center of foil piece. Rub with melted butter. Securely wrap up. Put in oven and roast for 25 – 30 minutes, until tender. (You can also grill these over indirect heat.) Remove from oven, carefully unwrap, and eat as you will.
Oven Roasted Corn #3:
1. Preheat oven to 500ºF. Cut tassels off husks. Peel off all but a thin layer of husk from each cob. Put on oven rack and roast for about 20 minutes, turning occasionally, if you like. Remove from oven, carefully remove remaining hot husks, and eat with your usual embellishments.
Oven Roasted Corn #4:
1. Preheat oven to 500ºF. Husk corn. Remove silk. Place husked cobs directly on oven rack. Roast for 20 minutes, turning occasionally. Some blackening of the kernels is desirable here, but if you don’t want that effect and taste, pull out the cobs as soon as you notice any burning. Carefully remove cobs from oven and slather with your choice of toppings (or not).