Corn on the Cob in the Oven
- 2 corn on the cob
- ¼ tsp salt
- ⅛ tsp Ground Black Pepper
- ¾ tbsp butter
- Shuck the corn, i.e., remove the silk and husk to discard. Then, rinse corn cobs under cold water and set aside.
- Lay all cobs onto long sheet of foil.
- Can optionally season them all now with spices.
- Add 2 slim slices of butter on all sides of each cob; no more than 2 slices in-between cobs.
- Fully wrap the cobs in the foil and put on an ungreased baking sheet. Bake at 375°F for about 16 minutes. Optionally, turn over once (usually after 6-10 minutes) during baking to allow the butter to coat more evenly.
- Remove from oven. Turn to easiest position so you can carefully unwrap the foil. Affix 2 cob holders to each and serve.
Resources of Cooking Corn on the Cob Oven Easy Method
This recipe for cooking corn on the cob easy method is in the oven and is the absolute simplest way to cook AND prepare it as a side vegetable. And Cleanup is a breeze when you prepare oven cooked corn on the cob in foil.
If you are baking potatoes in the oven (here’s that recipe), you can put these in about 20 minutes before they’re done. Another good vegetable that goes with corn or baked potatoes is this cabbage recipe. You can start the cabbage right when you put the corn in the oven so, they’ll both be done about the same time. Also, if you choose to cook it on the grill, go here.
To read more about corn and its history, click here. For looking for some popular corn cob holders, see below.
How to Shuck Corn Easy (aka How to Peel Corn Easy)
After having worked in the food industry, there were lots of ways I was shown but this is the one way that seemed to be the quickest, best, and most used by others. Ignore the videos you might see that mention how to shuck corn using the microwave. It makes it too hot, excessively moist, and it won’t taste as good and fresh.
1. Do not get the corn wet during this process. Remove the outer husks first. That’s the large outer, leafy parts. You’ll also take advantage of that moment and pull off the majority of the silk strands as well. All of this is just a large grab-and-pull away from the cob. To make it easier, you pull away and down a bit towards the base where the shuck “leaves” are attached.
2. All that remains are some of those silk strands. After you’ve remove the majority of them in the previous step, grip the cob as thought you’re getting ready to wring water from a wet towel. But, instead of squeezing too tightly, you use one hand to grip one side and the other hand does the “wringing” on the other half. You’ll be firmly rotating your “wringing” hand back-and-forth. After you go back-and-forth a couple of times, pull that wringing hand away as you pull the now loosened strands as well. You repeat this on both halves of the cob a few times.
Inspect it periodically to know when you’re successfully done. There might be a few minor ones left, a light wringing will ultimately remove. Keep in mind the gripping strength of the wringing hand is not to squeeze too tightly or you’ll crush the corn kernels.
3. After each is done, you can then run them under cold water to rinse off. You’re then ready for immediately using the cooking corn on the cob easy method in the oven.