Baked corn on the cob steams right in the jackets in your oven to cook them perfectly. The nutrients and flavor stay in the corn! No messy boiling. Just bake and eat. Easy Peasy!
We all love fresh garden grown corn here. Even the dogs! Our two-year old Lab, Sherman, as a puppy would go out the garden and tear himself off a corn cob, right off the stalk. At first we thought the corn marauder was a coon. Until we saw that six month old puppy actually covered in corn bits and shredded husks. Then we actually watched him tear off a corn for himself.
Sherman was so delighted with his corn he overdid it and gave himself some tummy trouble. Now our garden is fenced and we judiciously distribute the corn treats. So now he steals corn cobs out of the garbage. Silly dog!
Over the years; I’ve boiled a lot of corn. The results are normally pretty inconsistent. The best boiled corn is only boiled a few minutes and then removed. I’m easily distracted. Consequently, our corn often came out overdone or underdone, a lot. The boiling water turned yellowish. That told me the corn was losing nutritional ground in that pot of water. So I learned to eat corn raw! Not kidding; raw with no butter or salt, it works for me and Sherman.
My husband though, is a true connoisseur of cooked, cobbed corn. He ruins a stick of butter every time he eats his delectable, yellow gold. He merrily twirls his hot cob right into the butter stick.
The butter melts into each kernel, leaving a melted heap of corn flavored butter with corn skids marks and corn silk in the butter plate. Icky! Then he adds a touch of salt and pepper and attacks that messy treat with gusto!
My butter dish is a yucky mess when the corn is ripe. He’s going to get his very own dedicated butter dish just for corn season from now on!
Baked Corn on the Cob Method:
I picked up this really cool baking trick about a month ago. Our corn came ripe and Kayti found this corn baking technique online.
I resisted baking my corn! Old school me was quite skeptical at first. It Seemed silly to heat up the oven for corn. I did It though; after she pestered me a bit. To my great surprise that was some delicious corn! Seems to work for me to have to set the timer! That is not the only advantage though.
Along with timed consistent heat, there is another great advantage to this baking method. By baking the corn in their jackets the corn steams and the nutrients stay in the corn! Plus I don’t have to watch a boiling pot of water to get the corn at just the right doneness. It comes out of the oven perfect.
The oven method gives you the Best flavor AND nutrients by being pretty lazy. So now I eat corn baked. It’s much better than raw or boiled! But I still don’t use butter or salt much. Just don’t need it with this intensely Flavorful, perfectly delicious corn! Unless you’re like my husband. 🙂
- Preheat your oven to 350 degrees F
- Take the corn straight out of the garden in their jackets. Don’t peel them. Just put them on a cookie sheet and stick them in the oven at 350 degrees for 25 minutes.
- Remove from the oven and take off those corn husks as soon as you can handle them you’re in for a treat. How EASY is that? Enjoy.
Here is your printable recipe:
Recipe Source: richestoragsbydori.blogspot.com