By: The Working Girl’s Kitchen

It’s Maryland’s corn season! I love corn, but I am especially obsessed with MD’s fresh-from-the-farm corn on the cob. I buy at least 1/2 a dozen ears at the farmer’s market each week when in season, and enjoy it plain when cooked, no butter or salt.

I was raised boiling corn in a huge pot of water, which leaves you guessing the cooking time for each ear. This year, I discovered the most efficient and effective cooking method for my corn obsession – the oven. The corn remains in the husk, and the husk traps the steam so that the corn cooks in its own moisture. I personally love the simplicity of this method and the results. Plus, in my opinion the corn is tastier when it is steamed in the husk. This method also makes removing the silk much easier once the ear is ready to be husked.

Corn nutrition and benefits:

  • An ear of corn has a less calories than an apple (77) and less than 1/4 the sugar.
  • Cooking corn releases antioxidants, which helps protect the body from cancer and heart disease.
  • Corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision.
  • A midsize ear offers 3-grams of dietary fiber.


  1. Preheat oven to 350 F.
  2. Place corn (in husk) directly on the oven rack.
  3. Cook for 30 minutes.