Roasted Corn on the Cob

I don’t know what the weather is where you are, but it is HOT here.  HOT, I say!  For the last few weeks, it’s been over 100 degrees every day.  Generally, in the summer, we use our grill a lot, but who wants to stand out in 100 degree heat to cook?  Not us!   So, instead, I’ve been roasting a lot of veggies in the oven.  I wanted to give corn on the cob a shot too.  It wasn’t quite the same as grilled corn on the cob – you don’t get that great smoky flavor  – but the texture is great.  If it’s too hot where you are to even think about standing outside to grill, give this roasted corn on the cob a try.  The best part is that you don’t even have to shuck the corn of the husks and silks beforehand – they come off very easily after roasting!

Roasted Corn on the Cob

  • Fresh corn on the cob, still in husks


Soak corn, still in husks, in water for about 15 minutes prior to cooking.  Preheat oven to 350 degrees.  Remove corn from water and pat dry.  Place corn directly on oven rack and bake for about 30 minutes.  Remove from oven and remove husks and silks.  Serve immediately.


Weight Watchers Points + : 2 points per ear of corn

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