Boiled corn on the cob is tasty – it’s what most of us grew up on. Grilled corn on the cob is even better, as many of you will already know.
But roasted corn on the cob has an intense flavor no other method of cooking can quite match. It’s actually easier to make than boiled corn on the cob, too.
This method of cooking transforms a simple garden vegetable into an amazing flavor experience with a gorgeous presentation.
How to make roasted corn cobs
Roasting corn is very simple. It’s done in the oven, so most of the cooking happens while you’re somewhere else, doing something else.
- Take 4-6 cobs of corn, still in the husks.
- Put a piece of tin foil under your oven rack. (This is just to catch any bits of husk that fall off during the roasting so they don’t start a fire in the oven.)
- Preheat your oven to 350°F.
- Once the oven is heated, put the cobs on directly on the oven rack and let them roast for thirty minutes.
- Remove the cobs carefully from the oven, using oven mitts, potholders or corn cob holders so you don’t get burned.
- Serve them in the husks.
Instruct everyone to peel back the husks at the table (carefully, because they’ll release some heat when you pull them back). I suggest serving them with corn cob holders because they tend to retain heat a little longer than boiled corn.
Nutritional value of corn
Corn has a bad reputation because it’s starchy. While corn is not as nutritious as a dark leafy side dish, it does have some nutritional value – especially if you get corn that hasn’t been genetically modified.
The most healthful use of corn in your diet is probably as a substitute for dessert or sweet snacks (even if you serve it as a side dish). Compared to cake or candy, corn is far more nutritious. If you’re trying to cut back on sweets, roast yourself some corn and eat that instead of something higher in sugar and empty calories.