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? 
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."

14 replies
  1. Indie
    Indie says:

    Mmmm.. that looks so tasty! I'll have to try that. I tried to grow corn last year, but it just didn't really like my clay I don't think. We are fortunate to have a little farm stand down the road that we get fresh corn from when it's that time of year – so good!

    Reply
  2. Bonnie
    Bonnie says:

    Had to let you know, we did this for Father's Day and everyone loved it! The corn was fresh from the Cactus Park Farmer's Market in Phoenix. So much easier than any other way!

    Reply
  3. Kathleen Scott
    Kathleen Scott says:

    Love your method of cooking corn! We usually microwave in the husk, which steams the ears in about 5 minutes for 2 ears (turn once halfway through). I'm going to try your method when the temps cool down here…or get my husband to do it on the grill.

    Reply

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