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 make me start to crave the taste of fresh-roasted corn.
It is 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?