What's a good technique for roasting corn on the cob in the oven?

Question

Discover a simple oven method for juicy, charred corn on the cob.

Answer 1

A good technique for roasting corn on the cob in the oven is to remove the husk and silk, brush the kernels lightly with oil or butter, season, and roast directly on the oven rack at 200-220°C (400-425°F) for 20-30 minutes, turning occasionally.

Detailed Explanation:

Roasting corn on the cob in the oven is a great way to bring out its natural sweetness and get a lovely caramelized char, especially when fresh corn isn't in season for grilling.

1. Preparation:
   • Husk and Silk: Peel back the husks and remove all the silk strands from each ear of corn.
   • Dry: Gently pat the corn dry with paper towels.
2. Seasoning:
   • Fat: Brush each ear of corn lightly with olive oil or melted butter. This helps with browning and flavor.
   • Salt & Pepper: Season generously with salt and freshly ground black pepper.
   • Optional Flavorings: You can sprinkle with garlic powder, paprika, or chili powder.
3. Roasting:
   • Oven Temperature: Preheat your oven to 200-220°C (400-425°F).
   • Directly on Rack: For best results and even browning, place the seasoned corn cobs directly on the oven rack. You can place a baking sheet on the rack below to catch any drips.
   • Bake Time: Roast for 20-30 minutes, or until the kernels are tender, slightly shriveled, and have developed some golden-brown, caramelized spots.
   • Turn Occasionally: Turn the corn cobs every 5-7 minutes to ensure even roasting and charring on all sides.
4. Serving: Serve immediately, perhaps with a sprinkle of fresh cilantro, lime juice, or a dusting of Parmesan cheese.

Pro Tip:

For a creamier texture and to prevent over-drying, you can wrap each ear loosely in foil after seasoning, leaving the ends exposed, and then roast. This will produce less char but a very tender result.