We hosted a BBQ a couple of weeks ago, which is one of our favorite summer activities. I wanted to have "real" American food because one of my co-workers from Istanbul was coming to join us. I made BBQ pulled pork sandwiches, veggies, s'mores, and corn. When it came to the corn though my biggest pot wouldn't hold all 12 ears so I had to find another way to cook them. I'd gotten a recipe from our gym that showed how to bake corn instead of boiling. It sounded too easy to be true, and I was a little apprehensive to try it. After doing some research online I decided to give it a whirl though, because all the reviews said the flavor was more intense. It ended up really good and I think this will be my new method from here on out!
Whole ears of corn - as many as you want
Butter (or no-calorie butter spray)
sea salt
Heat oven to 350F. Lay ears of corn on a cookie sheet (not required, but this will make it much easier to remove). Make sure they do not overlap. Keep the husks and silks on, although I did trim the silk a bit. Cook for 40-60 minutes. Remove from oven and let sit for 5 minutes or so. Remove husks, add butter and salt, and enjoy!
**Beware, the ears hold heat for about a hour and can still be very hot so don't burn yourselves!
I cut the corn off the leftover cobs and froze in freezer bags for this winter. It tastes just as good as it did when fresh!
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