Corn Cooked in Husk

It’s corn season! I grew up in New England so corn season conjures up vivid childhood memories. Farmstands overflowing with corn, husking it with my beloved paternal grandmother at our kitchen table, my mother boiling it up in cauldrons of water, and biting into ears so fresh it tasted like candy.

Fast forward to my own kitchen, and being the safety conscious freak I am, I’m always reluctant to boil water on the stove top. We have a center island in the kitchen where the stove is located, and the kids love to sit, and pile paper, around that island. This led me to seek alternative corn cooking methods, and lo and behold: it can be baked in the oven, so long as the husk is intact. That’s right: you don’t have to bother shucking corn before cooking it. In fact the husk creates a perfect “envelope” in which the corn can steam.

So this is what you do: Preheat the oven to 350F; trim off any extraneous ends (or don’t, it probably doesn’t make any difference). Line up the corn on a cookie sheet:

rawcorn

… and stick it in the oven for 30 minutes. I had something else going in the oven so it was at 400F for about half the time. No harm, no foul. Once time has elapsed remove it:

cookedcorn

… and you have perfectly cooked ears of corn. Surprisingly, the outer husks cool almost immediately, but to peel off the very inner layers I had to protect my hands with an oven mitt or paper towel. Voila:

huskedcorn

… a perfectly cooked ear of corn. Delicious and juicy, with no cauldron required.

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