While corn on the cob is typically boiled in a pot of water, roasting is actually the chef-preferred method because it retains the corn sugars and makes for a more flavorful dish. If you are looking for corn off the cob, you can still roast it and then remove the kernels to retain the wonderful roasted flavor. While the corn can be oven roasted with no added seasonings, you can add herbs and spices, butter or cheese to it for added flavor.
Purchase corn on the cob, but do not shuck it in the store. The husks should be left on for roasting. Only peel back the top of the husk before purchasing to check for any abnormalities and choose corn with bright yellow kernels.
Preheat the oven to 350 F.
Peel back the top part of the husk and remove the silk. If desired, drizzle the interior with olive oil or butter and any herbs or seasonings you wish to add.
Place the cobs on a sheet pan or directly on the oven rack and roast for a half hour. Use the sheet pan if you have chosen to add oil or butter to the cobs.
Remove and shuck and then adjust seasonings to taste.