Corn was grown by Native Americans thousands of years before Christopher Columbus arrived. Native Americans referred to corn as "mahiz," meaning "that which sustains us." Columbus returned to Spain with corn and eventually it became widely consumed around the world. Roasting is a cooking technique that uses dry heat to cook food from the outside in, which doesn't add moisture to the food. You can roast corn on the cob directly in the oven to help lock in its sweet taste.
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Things you need
- Aluminium foil
Preheat oven to 177 degrees Celsius.
Remove any brown or dry leaves, brown silk or other debris from the corn husks. Leave the rest of the husks intact.
Fill a pan with cold water. Soak the corn on the cob in the pan for 30 minutes.
Wrap each ear of corn in a sheet of aluminium foil.
Place the ears of corn on the top oven rack.
Roast for 40 minutes.
Remove from oven. Strip off the corn husks and discard.
Serve the corn on the cob with butter or other seasonings.
Tips and warnings
- Soaking the corn on the cob prior to roasting helps protect the husks from burning.
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