Introduction

One of my favorite ways to enjoy corn on the cob is to cook it in the oven. It’s easy and it tastes delicious. You can do this with fresh corn or even frozen, though I prefer fresh if you have it!

Shuck the corn.

Now that you have your corn, let’s get cooking! First, use a sharp knife to remove the husk. Then use a serrated knife or kitchen shears to cut down the length of each cob and remove all of its silk. The silk is where most of the nutrients are stored and removing it will help prevent your corn from becoming too starchy during cooking.

Next, shuck off any remaining pieces of husk or silk by hand–they should come right off in one piece with little effort; if any are stuck on there really well just give them another quick scrub with water before proceeding on with cutting off kernels from cobs (don’t worry if some bits remain attached).

Preheat your oven to 350 degrees Fahrenheit.

Preheat your oven to 350 degrees Fahrenheit. If you’re using a thermometer, insert it into the center of one cob and check its temperature; it should be about 350 degrees. If you don’t have a thermometer handy, then use your hands: if they feel hot enough to scald skin when held there for several seconds (but not so hot that they burn), then your oven is preheated and ready for corn on the cob!

Place the ears of corn on a baking sheet or in a casserole dish.

Place the ears of corn on a baking sheet or in a casserole dish. Make sure they aren’t touching each other, otherwise they’ll steam and not roast properly. If you’re using single-ear pans, use one per ear of corn; if you’re using multi-ear pans (like the kind used for lasagna), put two or three ears per pan.

When your oven is preheated to 400 degrees Fahrenheit and all your ingredients are set up in their respective places, put them all together: Take off any silk from around the top quarter inch of each ear, then pull back and discard any leaves along its length as well–you want just bare kernels exposed when it comes time for roasting!

Bake for 15 to 20 minutes, until tender.

You can cook your corn on the cob in the microwave or oven, on a grill and even over an open fire.

For the best results, always use fresh ears of corn that are not too old. If your corn is very old, it will take longer to cook than stated below. If you’re using frozen or canned kernels, follow package directions for cooking time as they may vary from those given below due to different types of packaging and processing methods used by manufacturers.

The following method works well for any kind of cooking method:

Remove from heat and let cool.

• Remove from heat and let cool.
• Use a towel to wipe the corn off.
• Remove the silk, if necessary.
• Eat the corn!

You can cook fresh corn on the cob in 15-20 minutes

Corn on the cob is a popular summertime side dish. It’s also very easy to make and can be cooked in about 15-20 minutes. If you’re using fresh corn, you’ll want to cook it in a baking dish or baking sheet with an inch of water at the bottom (this will steam heat from below).

You can use aluminum foil as well if you don’t have a lid for your pot, but make sure not to cover completely because then all your steam will escape!

Conclusion

Now you know how long it takes to cook corn on the cob. You can enjoy this delicious summer treat any time of year by buying frozen corn from your grocery store or farmer’s market. You don’t even have to shuck it yourself! Just pop open a box and put it in an oven-safe dish before baking for 20 minutes at 350 degrees Fahrenheit until tender.