Corn on the cob is a summertime staple at our house. All 6 of us love it…which is a feat of superhuman strength in our family of selective eaters! No matter where you’re eating or what the occasion, there’s an easy way to cook it! My favorite way is to bake it because it takes NO prep and gets perfect results every time.
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This corn was cooked using the baking method. The silks come right off with the husks! |
Place whole, un-shucked ear of corn on the rack of a 350 degree oven for 35-40 minutes. Shuck hot corn (careful, it’s very hot!), the silk peels away with the husk. So easy!
*NOTE* I like to remove the external silks and leaves that stick out. I just quickly tear them off…it takes about 5 seconds per ear. I have baked corn many times both ways, but I just like having a cleaner ear going in the oven.
*Thanks to the comment from Sue for changing my corn on the cob life!
*Adding 1-2 teaspoons of sugar to the cooking water will make your corn even sweeter. Do NOT add salt to the cooking water, it will toughen the kernels. Salt your corn after you’ve slathered it in butter.
Place shucked corn on the trivet in your pressure cooker. Add one cup of water. Cook at high pressure for 2-3 minutes, then quick-release the pressure.
And for your viewing pleasure (okay, really just for mine), here are rather unappetizing pictures of corn that I posted 5 years ago. But those babies! It’s hard to believe time can really go that fast…my big kids were just tiny! *sniff*