Oven-Roasted Corn

Preparation info
  • Makes

    12 ears

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Let it rain—corn roasted in oven tastes like corn cooked over coals


  • 12 ears sweet corn, including husks
  • Savory Butter


  • Pull back husks on freshly picked sweet com, leaving husks fastened to the stem end. Remove silk.
  • Spread kernels generously with Savory Butter. Pull husks around corn and tie a string snugly around ear, close to open end.
  • Lay corn ears in a large roasting pan. Bake in moderate oven (350°) 40 minutes. Remove strings; remove husks, if you wish, and serve.