Sunday, August 18, 2013
Oven Baked Corn on the Cob
This pin was a screenshot of a Facebook post from someone's phone. I thought it was interesting that it was pinned like this! Someone must've seen this recipe on their Facebook feed, didn't want to forget it and decided to pin it right on their board so they wouldn't have to scroll through to look for it later! Genius, if you ask me. I know I've seen a few shared recipes on my feed that I wish I had saved but didn't.
If you cannot read the instructions from the picture, this is what it says:
Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350 for 25-30 minutes. That's it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it's cooked. Cut off the large end and it slides right out with no silk. Bonus - keeps more of the nutrients in the corn (no boiling is best). Who Knew!
The husband had picked up a few ears of corn from a local produce stand and I figured this was a perfect time to test this out! After setting the oven to 350 degrees, we decided to spread some butter on the corn. We had to pull back the husks for this, so we tried our best to keep them intact so that we could close them back up afterwards. We just used a cookie sheet for the corn.
What is that? You're probably asking yourself, right? It's a chili, salt, and lemon spice that is usually found in the Mexican section. It has a bit of kick to it, so watch out! The husband is a Texan and says he loves this on fruits and veggies (try sprinkling it on avocado).
Popped the corn in the oven for 25 minutes and that was it! Done! Seemed way too easy to really be good.
Verdict: JUICY, flavorful corn on the cob! The husks came right off easily! We cut off the one end were the husks were still together and no silks remained. Of course it helped that we peeled them back prior to baking it so they came off without any problems. The kids exclaimed that it was the juiciest corn they ever had. Good enough for me to keep this recipe!