Alton Brown’s Ultimate Trick for Flawless Corn on the Cob Every Time

The arrival of fresh sweet corn at local farmers markets and supermarkets signals the start of summer for me. In northern Wisconsin, where I reside, everyone eagerly anticipates the arrival of the “corn guy,” who brings up fresh corn from southern Wisconsin multiple times each week.

Once you’ve snagged a bag of this sweet, juicy summer staple, what’s the ideal way to cook it? Should you use the microwave or perhaps boil it on the stove? And how can you handle the corn silk without creating a mess?

Growing up, my brother and I were always sent outside to shuck corn to avoid making a mess inside. However, Alton Brown, a renowned chef and a regular face on Food Network, argues that this messy process isn’t necessary.

Brown suggests that for the most delicious, tender corn, it should be cooked right in the husk in the oven.

Mastering Corn on the Cob Alton Brown Style

Brown points out that the oven’s dry heat amplifies the corn’s natural sweetness, while the husk acts as a natural barrier against drying out.

To oven-roast corn on the cob, preheat your oven to 350°F. Prepare the corn by trimming any hanging silk with scissors. Place the corn directly on the oven rack.

Let the corn bake for 30 minutes, then remove it from the oven to cool. Peel back the husk and silk, twist to detach, and enjoy the corn plain or with your favorite seasonings. (I personally recommend a hearty dab of salted butter.)

Alton Brown’s Guide to Selecting the Best Corn

• Seek out ears with bright green, slightly moist husks.
• The silk should be brown but not black. Light-colored silk suggests the corn was harvested too early; black indicates it’s past its prime.
• The kernels should be full and rounded, not indented. Brown advises gently peeling the husk just a bit to inspect the kernels at the tip. You don’t want to find any shriveled or absent kernels.
• Gently squeeze the ear; the kernels should feel firm and filled out.