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Corn on the cob is an easy side dish to pop in the oven while you’re preparing the rest of your meal.  In my house, we even enjoy it as a simple breakfast.  I put it in the oven while we’re taking our showers and dressing and 50 minutes later we have a healthful breakfast.  It is a great one-handed food for busy commuters who have to grab their breakfasts on the way out the door, too.

To roast corn on the cob in aluminum foil in the oven, first peel and wash the corn.  Do not dry the corn; the water that clings to the kernels will provide just enough steam inside the foil.

Each ear is wrapped separately.  The method of wrapping I’ll describe ensures that the steam stays inside where it can keep the corn juicy.

First, place the ear of corn in the center of a piece of aluminum foil leaving several inches of foil on each side of the corn.

Take hold of the foil sides above and below the length of the corn.

Bring these two sides together above the corn, forming a tent around the corn.

Holding the two edges together, roll the foil down until it is laying on top of the corn cob.

Flatten the foil on one end of the cob, and roll all the way to the cob.

Repeat with the other end.

Bake at 350° for 50 minutes.  After removing from the oven, open the foil carefully as hot steam will escape when you open the foil.  The corn is hot!  Give it a few minutes to cool off before eating.  If you wish, now is the time to smear it with butter and salt.  In my house, we like to eat it plain.

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