February 10th, 2014 | Posted in Recipes
Corn on the cob can be prepared in many ways: you can boil it, grill it, or sear it. But my favorite way is the one of the simplest and the results are great!
Preheat the oven to 450F. Check each ear and remove any outer leaves that could stick out and catch fire in the oven. To prevent burning, trim the leaves and the silk but make sure the corn is covered and the kernels are not exposed.
Holding the ear vertically under the faucet, saturate the leaves, to prevent burning.
Arrange the ears on a parchment-lined baking sheet or directly on the oven rungs and bake for 15 minutes.
Take the sheet out of the oven, and using rubber gloves, run the ears under the faucet once again.
Put the corn back on the baking sheet with the baked side up, and bake for another 15 minutes at 450F.
Remove the ears, let them cool, and then husk them. Serve warm.
Tip: Keep the ears you have not yet husked in the refrigerator so they stay fresh.