For an extra layer of flavor, try adding a pinch of chili flakes or a bay leaf to the brine. To prevent sticking, you can lightly grease the oven rack before placing the corn on it. Leftover baked corn can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Baked Corn on the Cob
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PREP TIME5 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 5 mins
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SERVING2 People
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VIEWS70
Unlock the sweet, concentrated flavors of summer with Baked Corn on the Cob. This simple method skips the grill, delivering tender, juicy kernels with a hint of caramelized perfection, all from the comfort of your kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Fiber2 g
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Protein3 g
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Saturated Fat0 g
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Sodium28 mg
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Sugar53 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl or container, whisk together water, sugar, and salt until fully dissolved. (5 minutes)
02
StepSubmerge the shucked corn in the brine, ensuring it's completely covered. Let it soak for at least 1 hour, or up to 4 hours for enhanced flavor. (Soaking: 1-4 hours)
03
StepPreheat your oven to 350 degrees F (175 degrees C). (10 minutes)
04
StepRemove the corn from the brine and shake off any excess liquid. Place the ears directly on the oven rack. (5 minutes)
05
StepBake for 1 hour, or until the kernels are tender and slightly golden. (Baking: 1 hour)
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Please Rate
Lucile Marquardt
Feb 3, 2025My kids devoured it! Will definitely be making this again.
Rachael Powlowski
Oct 5, 2024This recipe is a game changer! So easy, and the corn comes out perfect every time.
Pearl Lueilwitz
Sep 12, 2024I was skeptical about baking corn, but this brine makes all the difference. So sweet and juicy!