I love corn on the cob, and make it several times a week during the peak season. I’ve always boiled the corn, but was intrigued by a hundred-year-old recipe for Baking Corn on Cob, and decided to give it a try.
The recipe called for pulling the husk back and removing the corn silk, then soaking in water. After the corn has soaked for half an hour, the husk is pulled back into place, and the corn is baked.
The verdict: The corn was tasty, and the cooked corn was attractive in the husk. Baking the corn on the cob is a nice variation.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Baking Corn on Cob
1 ear of corn per serving
Pull back the husks on the corn, and remove all the silk. Put the corn (with the pulled-back husks) in a large pan of cold water; let soak for 1/2 hour.
Preheat oven to 400° F. Remove the corn from the pan, and shake off the water. Pull the husks back into place and cover the corn with the husks. Put directly on the wire rack in the oven; bake 30 minutes.
The husk can either be removed before serving or it can be served with the husk still on.
That is different. I have heard of grilling corn, but I still only boil it. I only get corn on the cob when I’m back in PA. Corn on the cob is not good here and is usually shipped in, not grown on a local farm like in PA.
Similarly to you, I only like corn on the cob that is very fresh. I always buy it at the farmers’ market, and not at the store.
Todays take on this is to microwave it….. great for one or two pieces….but not so great for a crowd
I’ve never microwaved corn on the cob. I’ll have to give it a try.
Well, I’ve boiled (usually) grilled (sometimes) but never yet baked my sweetcorn. It looks worth a try.
Baking the corn on the cob was a nice variation – though boiling will probably remain my primary method for preparing it.
This was the standard growing up when we gathered for a party at my grandparent’s place. There was never enough room on the grill for the meat and the corn, and the stove top was taken up by other things cooking so the corn went into the oven! I’m not sure they removed the silk but they did soak it in the rain barrel – probably for more than 30 minutes….
Thanks for sharing how they did it at your grandparents’ place. I love how they soaked the corn in the rain barrel. Your description makes it all sound like so much fun.
This is new to me!
It’s fascinating that there are a number of different ways that corn on the cob can be prepared.
Yes!
Like Becky a new way of cooking for me, you live and learn 🙂
Similarly to you, until I saw the old recipe, I’d never thought about baking corn on the cob.