Baked Corn on the Cob

Baked Corn on the Cob

10
Ed Canipelli 9

"For great corn on the cob indoors."
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Ingredients

2 h 5 m servings 271 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27933 mg
  • 1117%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Stir water, sugar, and salt together until the sugar and salt dissolves in a container large enough to hold the corn.
  2. Submerge corn in the brine; soak at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.

Footnotes

  • Nutrition:
  • Always brine foods in a food-grade, non-reactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

Whether you use this method because it’s an easy, no-fuss method of roasting corn or because you want to free up space on your grill or stove-top, you won’t end up with a more perfect ear of cor...

Most helpful critical review

I tried this as is, and was not impressed. I don't know if the brine did anything or not. Next time I will try some in the brine and some cooked without to see if the natural sweetness of the c...

Whether you use this method because it’s an easy, no-fuss method of roasting corn or because you want to free up space on your grill or stove-top, you won’t end up with a more perfect ear of cor...

Make sure and leave the CORN IN THE HUSK when you brine it.

This recipe caught my eye. I’m used to making corn on the grill, and an oven recipe, especially one that cooked the corn for an hour, was intriguing. We started with fresh, Wisconsin sweet cor...

I had to try this recipe because of the cooking method! Since I had the oven on already anyway and since I had one cob of corn, I figured I'd give it a whirl. I halved the ingredients and left...

I tried this as is, and was not impressed. I don't know if the brine did anything or not. Next time I will try some in the brine and some cooked without to see if the natural sweetness of the c...

No need to use up space on the outdoor grill anymore! So easy to do, and such a tasty result.

This was a Big hit at my last dinner party. Like so many Others I left the corn in the husk. I Let mine soak in the Brine for about 7 hours refrigerated. Served with "Indian" lamb stuffed onions...

Omg!Made this tonight & it was wonderful! (I'd made some roasted garlic while the corn brined, mashed up in some soft margarine to slather on the corn!) I decreased the cook time to 40 minutes, ...

This worked really, really well. I had 6 ears and doubled the brining ingredients and it worked great. Yes, brine and bake with the husks; don't bother to clean the silk because once cooked the...