Oven Roasted Corn on the Cob is a staple in the summer months. Corn is so sweet when picked fresh. We regularly visit the farmers’ markets to make sure we get our share.
I love grilled corn but sometimes it is just not an option to juggle my little kids and the grill at the same time. So we tend to grill corn on the weekends when there are reinforcements around and roast it during the week.
This corn was especially fabulous because it was the result of an experiment gone very well. I froze this corn in the husk. I didn’t do a thing to it other than pick it up from my local food co-op, put the corn in a freezer bag and put it in the freezer. I also didn’t thaw it out to cook it. I shucked it, drizzled it in olive oil, added salt and pepper and roasted it from frozen. It was delicious!! There is definitely more roasted corn in our future. You can see instrutions for Freezing Corn on the Cob here.
The only small thing I noticed when cooking this from the freezer was that the cob itself was a little softer. The corn kernels tasted exactly the same. But when you bite into the corn, the kernels came off the cob a little easier and whole rather than broken by your teeth. I actually found it to be pretty great! More corn in my mouth, less left on the cob.
- corn on the cob, shucked and washed as many as you need to feed everyone!
- olive oil enough for drizzling over corn
- kosher salt and black pepper to taste
- Preheat oven to 400 degrees. Place shucked corn on the cob on a baking sheet. Drizzle with enough olive oil to lightly coat the corn. (I just drizzle it over the corn and then use my hands to coat the rest of the cob with oil.) Salt and pepper to taste. Roast in the oven for approximately 30-35 minutes if cooking from frozen. Slightly less if you are cooking them from fresh.