It doesn’t take much for summer corn to sweep us off our feet. It provides a crunchy, juicy element when served raw in salads; on the grill, it develops a smoky, charred edge. In corn chowder, it’s a creamy, starchy thickener, and in pastas, it adds sweetness and depth. Of all of these (admittedly) fantastic ways to serve corn, we’re particularly fond of this Effortless Oven-Roasted Corn, a recipe from community member Me Brumbaugh that couldn’t be simpler or more straightforward.
So, what makes this recipe so special? For starters, there’s only one ingredient: corn. After heating the oven to 400 degrees Fahrenheit, just put the corn cobs (with their husks, silks, and all) directly onto the oven rack, spaced an inch apart from each other. Then, let it roast for half an hour. Once the corn is roasted, remove from the oven, and leave it to cool for 15 minutes. Use a kitchen towel to hold the base of each cob while pulling back the husks and silks with your other hand—you’ll find that they’ll peel away without any resistance.
