The Best Corn-on-the-Cob Ever

so i was watching tyler florence the other day on the foodnetwork as he was making one of my favorite dishes of late, yes, fried chicken. naturally, i was enthralled. but what i found really interesting is that he took corn-on-the-cob, still in the husk, put it on a baking/cooking tray and stuck them in the oven for 40 minutes at 350 degrees. that's it.

at first i was skeptical. i mean, could it really turn out that great without having to do anything to the corn? that's what i wanted to know. but then tyler mentioned that when you boil corn-on-the-cob, all the flavor ends up in the water. but if you roast the corn, the flavors are concentrated. oh that tyler, he was soooooo right. i picked up three ears on my way home, along with some other groceries including chicken breasts, got home and did exactly what tyler said to do.

and the corn, hoo wee, was the best-tasting corn i've had. it was even better than my recipe for grilled corn-on-the-cob. and the beauty of it all? it was so easy and totally yummy. just don't forget the butter!