Baked Corn on the Cob

Baked Corn on the Cob

10
Ed Canipelli 8

"For great corn on the cob indoors."

Ingredients 2 h 5 m {{adjustedServings}} servings 271 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27933 mg
  • 1117%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Stir water, sugar, and salt together until the sugar and salt dissolves in a container large enough to hold the corn.
  2. Submerge corn in the brine; soak at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.
Tips & Tricks
Make Corn Pudding

Learn how to make corn pudding, a classic part of the American harvest menu.

Baked Butternut Squash

Enjoy as a simple side or turn it into a delicious soup or filling for ravioli.

Footnotes

  • Nutrition:
  • Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews 10

  1. 10 Ratings

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naples34102
8/31/2013

Whether you use this method because it’s an easy, no-fuss method of roasting corn or because you want to free up space on your grill or stove-top, you won’t end up with a more perfect ear of corn cooked any other way. The recipe doesn’t indicate this, but since you’re directed to bake the corn for an hour, and since corn is generally soaked in its husks, I assumed the husks were meant to be left on. Two ears fit perfectly in a 2-quart beverage pitcher. This corn was, in a word, simply excellent - sweet, juicy, delightfully “seasoned” because of the salt/sugar brine. Time and temperature were both spot on. Hubs and I couldn’t stop commenting all through dinner on how good this was!

Ed Canipelli
9/13/2013

Make sure and leave the CORN IN THE HUSK when you brine it.

Spunky Buddy
9/2/2013

This recipe caught my eye. I’m used to making corn on the grill, and an oven recipe, especially one that cooked the corn for an hour, was intriguing. We started with fresh, Wisconsin sweet corn. Leaving the husks on, we followed the directions exactly and the corn turned out sweet, tender and delicious. It’s something I never would have thought of doing and is something I will definitely do again. It’s absolutely a wonderful and different way to enjoy sweet corn.