How to Bake Corn

Corn is a delicious and nutritious vegetable that can be baked in a variety of ways. To roast ears of corn, start by removing their husks. Smear the ears with butter, wrap them in foil, and place them in the oven. Casseroles are another great way to bake both whole kernel and cream-style corn. For something different, try a roasted corn and pepper salsa. Shuck and roast the corn, then slice the kernels off each ear. Combine the corn with fresh ingredients and serve the salsa with tortilla chips.

Ingredients

Corn on the Cob [1]

  • 4 ears of corn
  • 2 tablespoons butter, melted

Serves 4

Corn Casserole [2]

  • 1 can or 15 oz (430 g) whole kernel corn, drained
  • 1 can or 14 oz (400 g) cream-style corn
  • 1 package or 8 oz (230 g) corn muffin mix
  • 1 cup (120 g) sour cream
  • 1/2 stick butter, melted
  • 1 to 1 1/2 cups (120 to 180 g) shredded cheddar cheese

Serves 6 to 8

Corn and Pepper Salsa [3]

  • 2 poblano peppers
  • 1 jalapeno
  • 4 ears corn, husk and silk removed
  • 4 tablespoons unsalted butter, melted
  • Sea salt and pepper, to taste
  • ¼ cup (30 g) fresh cilantro leaves, chopped
  • ½ cup (60 g) red onion, diced
  • 1 tablespoon red wine vinegar
  • 3 tablespoons lime juice
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt

Serves 6

Method 1
Method 1 of 3:

Roasting Corn on the Cob

  1. Let your oven heat up while you shuck the corn and prepare it for roasting.
  2. Each ear of corn is enveloped in light green leaves called the husk. To shuck the husk from the corn, start by peeling off the outer leaves on each ear and discarding them. Stop peeling when only 1 thin layer of inner leaves remains on each cob. [4]
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  3. Peel back the remaining inner leaves at the end of each cob until you see a few yellow kernels peeking out. Think of these pulled back leaves as the corn’s "zipper." [5]
    • The tassels are the silky strings bunched at the end of the cob.
  4. Hold the bottom of 1 ear of corn firmly with your non-dominant hand. Grab the zipper and tassels with your dominant hand. Use 1 firm, quick tug to yank down the ear's zipper. Pull the husk all the way down to the bottom of the cob, and keep pulling until the husk is inverted. [6]
    • This will also expose thin, silky strands on the inside of the husk.
  5. Keep your dominant hand on the inverted husk. Quickly snap your wrist to pull the husk off the end of the cob. Try to do this in 1 smooth motion. Discard the husk and the silky strands that came with it. [7]
  6. Some of the silky strands may cling to the corn kernels after you remove the husk. Use your fingers to pull off any silk still clinking to the cob. Discard the silky strands.
  7. Let the butter soften at room temperature for a few minutes, then use a butter knife to spread about ½ tablespoon of it onto each cob. Be sure to spread the softened butter from the top to the bottom of the ear, then all the way around.
  8. After smearing on the butter, place the ear of corn on a small sheet of aluminum foil. Fold the foil around the ear so that it’s fully encased. Do this for all 4 cobs, wrapping each one individually in foil.
  9. Place each ear of corn onto a baking sheet. Carefully place the baking sheet into the preheated oven.
  10. The foil will be very hot, so let it cool for a few minutes or wear gloves to unwrap each ear of corn. Serve the corn immediately. You can serve it as is, still on the cob, or you can slice the kernels off of each cob and serve it that way.
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Method 2
Method 2 of 3:

Baking a Corn Casserole

  1. Let your oven heat up while you put the casserole together.
  2. Pour both cans of corn and the package of corn muffin mix into a large mixing bowl. Use a spoon to combine them. Add the sour cream and melted butter to the bowl and stir the mixture until completely incorporated.
    • The mixture will be slightly lumpy.
  3. Spray your casserole dish with nonstick cooking spray, taking care to coat all sides of it evenly. Transfer the corn mixture from the bowl to the casserole dish.
  4. Place the corn casserole into the preheated oven. When the casserole has lightly browned on top, carefully remove the dish from the oven. Place the casserole on a heat-resistant surface.
  5. Sprinkle shredded cheddar cheese evenly over the entire surface of the corn casserole. Use an oven mitt to place the dish back into the oven. Let it bake at the same temperature for another 5 to 10 minutes. Remove the casserole from the oven when the cheese has completely melted.
  6. Set the casserole on a heat-resistant surface and let it cool down for about 5 minutes. Use a large spoon to scoop out and plate each serving. Serve the dish warm.
    • Transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
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Method 3
Method 3 of 3:

Making Roasted Corn and Pepper Salsa

  1. Line a large baking sheet with aluminum foil. Spray the foil evenly with nonstick cooking spray.
  2. Peel off the light green outer leaves. Gently peel back the remaining inner leaves at the end of each cob. Think of these pulled back leaves as the corn’s "zipper." Grab the “zipper” and tassels and pull them off each ear in 1 smooth motion. Snap the leaves off the ends, then pull off any remaining silk from the kernels with your fingers. [8]
  3. Place the shucked corn on the foil-lined baking sheet. Use a butter knife to smear 1 tablespoon (14.8 ml) of melted butter onto each ear. Be sure to spread the butter from the base to the tip of the piece of corn, and then all the way around it. Season each ear with sea salt and pepper.
  4. Rinse the poblanos and jalapeno off with water, then pat them dry. Place the whole peppers onto the baking sheet with the corn. Spray the tops of the peppers with nonstick cooking spray.
    • Spread the veggies out on the baking sheet so none of them are overlapping.
  5. Place the baking sheet into the preheated oven. After roasting for 10 minutes, use tongs to quickly flip over each ear of corn and all of the peppers.
  6. Use tongs to flip each piece of corn over again, then remove the roasted peppers from the baking sheet. Close the oven door. Put the peppers in a container with a tight-fitting lid. Let the peppers sit for 15 to 20 minutes while the corn continues to roast.
  7. Dice the red onion and place it in a medium sized bowl. Pour the red wine vinegar over the onion. Set this aside to marinate for 10 minutes while you finish preparing the salsa.
  8. Remove the peppers from the container. Use a sharp knife to peel off the skin from all of them. Cut into each pepper and remove the ribs and seeds from the inside. Discard these. Dice the peppers and add them to the bowl with the onions and vinegar.
  9. The corn kernels should be lightly browned when you remove them from the oven. Let the ears cool for a few minutes so that you can handle them. Use a sharp knife to slice the kernels off of each piece.
  10. Chop the fresh cilantro. Place the roasted corn kernels and the fresh cilantro into the bowl with the onions and vinegar. Add the remaining seasonings to the bowl, then stir well to combine the mixture.
  11. Use plastic wrap or a tight-fitting lid to cover the bowl of salsa. Put the bowl into your fridge and let the flavors develop for about 30 minutes. Pull out the salsa and taste it. Adjust the salt to taste, if needed. Serve the roasted corn salsa with your favorite tortilla chips.
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      References

      1. ↑ http://www.geniuskitchen.com/recipe/simple-oven-roasted-corn-on-the-cob-249168
      2. ↑ http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe-1943617
      3. ↑ https://www.nospoonnecessary.com/roasted-corn-poblano-jalapeno-salsa/#
      4. ↑ http://www.thekitchn.com/how-to-husk-corn-quickly-cleanly-cooking-lessons-from-the-kitchn-192664
      5. ↑ http://www.thekitchn.com/how-to-husk-corn-quickly-cleanly-cooking-lessons-from-the-kitchn-192664
      6. ↑ http://www.thekitchn.com/how-to-husk-corn-quickly-cleanly-cooking-lessons-from-the-kitchn-192664
      7. ↑ http://www.thekitchn.com/how-to-husk-corn-quickly-cleanly-cooking-lessons-from-the-kitchn-192664
      8. ↑ http://www.thekitchn.com/how-to-husk-corn-quickly-cleanly-cooking-lessons-from-the-kitchn-192664

      About this article

      Article Summary X

      Before baking your corn, remove the outer leaves of each ear until you're left with 1 thin layer of leaves. To husk the corn, peel back the leaves at the end of each cob, grip the bottom of the cob with one hand, and pull the leaves down until the husk is inverted. Then, pull off the husk and discard it. To cook, spread the softened butter on each cob and wrap them in aluminum foil. Place the wrapped cobs on a baking tray and cook in the oven for 20-25 minutes. If you want to learn more, like how to make a corn casserole or roasted corn salsa, keep reading the article!

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