September 02, 2017
Main Dish, Side Dishes, Vegetables,
Corn, Australian, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Easter, Summer, Winter, Weeknight Meals, Oven Roast, Diabetic, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"Well it does not get any easier than this recipe. This is my new favourite way of cooking corn.
Get ready to do it the easy way!
Smothered in butter and salt and pepper....OHHH YEH!
This is such a wonderful and delicious way to cook fresh corn, so moist and tender you wont believe it.
I can fit 10 corn in my oven on the top shelf, but it optional to how many you use."
Preheat the oven to 350°F.
Carefully peel back the husks and wash the corn under water. Cut off any silk or long stalk hanging out of the end but do not peel the corn or remove any inside silks yet.....just gently pull back the husks and wash. (I don"t do this as I grow my own corn)
Place the corn directly onto the TOP oven rack and cook for 25 -30 minutes. Turning back to front half way through cooking...use anb oven mitt for this....the cooking time will depend on your oven.
The corn will be done when the kernels are slightly soft beneath the husks.
Remove the corn from the oven and allow the corn to cool for a a minute or 2 ~ then using an oven mitt of clean tea towel pull back the husks and silks to reveal a perfectly cooked corn cob ..... be careful as the corn and silks will be hot, but the silks and husks will remove really easily for you.
Serve with butter and salt and pepper immediately.
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Years ago when I BBQ'd I loved corn done on the grill. I don't BBQ anymore so this recipe really caught my eye. Corn cooked like this, without water, is fabulous. There is no comparison - it is so sweet. The husk & silk come away so neatly. Instead of butter I paint on lite mayo with spices mixed in. Tisme I love this recipe and this is the only way I will cook my corn from now one.