If you are cooking corn for a crowd and are short on big pots or simply don’t want to heat up the kitchen with a big pot of boiling water, try oven-roasting.
Yield: serves 4
- 4 ears of corn, in husks
- Preheat oven to 450°. Peel back corn husks, leaving them attached at the base of the ear, then remove and discard silk. Smear softened butter on each ear, then rewrap corn with the husks. Pile corn in a roasting pan, cover loosely with aluminum foil, and roast for 8-10 minutes.