Nothing says fall quite like a fresh ear of corn.  But cooking them the traditional way –that is, boiling them in water until they go limp– is really only good for ruining the natural flavor of the corn, which leaks out into the cooking water.  The best way to make corn?  In the oven.  You don’t have to worry about finding a pot large enough to fit 6 large ears of corn (always a near-impossibility in my house), and clean-up is a breeze.

The recipe below makes the crispest, tastiest, most perfect corn on the cob you’ll ever try outside of the state fair.  The sugar-water soak is entirely optional.  Being lazy, I usually skip it… and while the husks get a little burnt in the oven (as pictured) the corn turns out perfect every time.

Put away your big ol’ pot and make your corn this way! They come out so full of flavor that no butter or salt is necessary– I swear! I eat mine plain, and they’re wonderful. Even my husband likes his plain… if that’s not proof that this corn is perfect, I don’t know what is.

Click to enlarge.

Easy Oven Roasted Corn on the Cob Recipe

This recipe calls for you to cook your ears of corn right in the husk. Have some ears already husked, or want to make clean-up super quick and easy? Make the recipe exactly the same, but wrap the cleaned, husked ears of corn in parchment paper instead of their husks. They come out just as great!

Ingredients:
6-8 ears of fresh corn
1 tsp. sugar (optional)
sink full of water (optional)

Instructions: 1. Preheat the oven to 450 degrees F.

2. Pull back husks of corn, and rip away all but the outer husks. Clean away any corn silk.

3. If desired, soak ears of corn in sugar water about 10 minutes. Drain.

4. Pull remaining husk up around the corn and tie closed (kitchen twine works well).

5. Bake 15-20 minutes, until crisp-tender.

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