Nothing quite says summer like the taste of sweet corn and bbq.  

I have enjoyed growing sweet corn for the past three summers and this year is no different.  

Seeing how quickly the corn stalks begin to grow and later….
the first appearance of corn silk makes me start to crave fresh-roasted corn.

It is fairly easy to grow corn and even easier to cook it. 
I learned a new way to cook my corn that has nothing to do with boiling water and shucking it ahead of time.  This method also gives your corn a delicious, roasted taste as well.

Here is how to do it:
Oven Roasted Corn on the Cob

Preheat your oven to 350 degrees.
Take whole ears of corn, with the husks still on and put them directly on your oven rack.

Bake for 30 minutes.

Thirty minutes is all it takes to fully cook your corn.

Remove the corn and carefully pull down the husks.  The corn silk will come off easily.

Use the peeled husks as a handle for eating your corn.

Click here for a printable version of this recipe. 


It doesn’t get much easier than that, does it?

**For more delicious recipes for freshly-grown produce, check out Grow, Cook, Eat: A Food Lover’s Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips.

Noelle Johnson, aka, 'AZ Plant Lady' is a horticulturist, certified arborist, and landscape consultant who helps people learn how to create, grow, and maintain beautiful desert gardens that thrive in a hot, dry climate. She does this through her consulting services, her online class Desert Gardening 101, and her monthly membership club, Through the Garden Gate. As she likes to tell desert-dwellers, "Gardening in the desert isn't hard, but it is different."