I saw this idea on Pinterest awhile ago and thought it was too good to be true. Roasted corn without shucking and picking off endless strands of silk? But yes, this is real! Even better, this recipe couldn’t be easier. The husk acts as a natural barrier to trap moisture in, leaving the corn juicy and sweet.
- Preheat the oven to 350 and place corn, husks and all, onto the oven rack. Cook for 20-25 minutes. The husk will become brown, but you don’t want it to burn and become dark brown!
- Using a large knife cut off the bottom end of the corn. This will be the end opposite of the tassle. Use your oven mitt or hot pad because it will be very hot!
- Using your oven mitt squeeze the intact end of the corn, sliding the husk off. DO NOT peel off the husk layer by layer, or try to remove the corn by pulling the cob from the cut end. This is the secret to getting all of that irritating silk off! Grab the intact end, squeeze, then move the mitt up after each squeeze to methodically remove the husk and silk.
And there you go! Corn that is sweet, juicy, silk free and has a great roasted flavor.
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