Baked Corn on the Cob

Baked Corn on the Cob

5 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    2 h 5 m
Ed Canipelli
Recipe by  Ed Canipelli

“For great corn on the cob indoors.”

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Adjust Servings

Original recipe yields 2 ears corn


  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.

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Reviews (5)

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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!

Spunky Buddy

Spunky Buddy

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.



I had to try this recipe because of the cooking method! Since I had the oven on already anyway and since I had one cob of corn, I figured I'd give it a whirl. I halved the ingredients and left it to brine for about two hours before placing it in the oven. I am sorry not to have taken a photo of the cob before cutting it away! It was a little dried-out looking, like corn gets when you leave it on the counter too long after taking it from boiling water. The taste was good and didn't need to have any extra seasoning. I probably won't make it again this way, but I'm anxious to have someone else make it and see if it was just something I did wrong. I really wanted to like this! EDIT: Talking to the author of this recipe on the Buzz, I discovered that the directions to his recipe were supposed to inform us to LEAVE THE HUSKS ON! I'm so glad to see that Naples did that, and so now I really need to try this again so I can change my rating! EDIT AGAIN! I felt the need to try this method again! And I did another photo, too! We did like this method, and the corn was good and it was sweet---not quite like back in the old days when my dad raised his own corn and you could taste the natural sugar crystals in the corn. This does in a pinch. I still like when I put my corn in boiling water for just a very few minutes--just enough to warm it up. That's how I like mine! Thanks, Ed. I am done with corn for this season now!

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Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet



previous recipe:

Baked Corn I


next recipe:

Baked Corn II