Alton Brown’s Secret for Perfect Corn on the Cob Every Time

When fresh sweet corn starts to appear at farmers markets and grocery stores, it’s my sign that summer has arrived. In northern Wisconsin, where I live, we all wait patiently for the first appearance of the “corn guy,” who trucks up fresh ears from southern Wisconsin several times a week.

Once you have a bagful of this sweet and juicy summer produce, what’s the best way to cook it? In the microwave? In boiling water on the stovetop? And how do you avoid the mess of corn silk everywhere?

When I was a kid, my brother and I were sent outside to husk the corn because we'd make a mess. But, according to Alton Brown, noted culinary expert and Food Network fixture, there’s no need for all that fuss and muss.

For the most flavorful, tender kernels, he cooks ears of corn in the oven, husk and all.

How To Cook Corn on the Cob Like Alton Brown

Brown notes that the dry heat of the oven intensifies the sweetness of the corn, and keeping the husk on prevents it from drying out as it cooks.

To cook corn on the cob in the oven, set the temperature to 350°F. Prep the ears of corn by snipping off any protruding silk with a pair of scissors. Then, place the corn directly on the oven rack.

Bake the corn for 30 minutes, then remove the ears from the oven to cool. Finally, pull back the husk and silk, and twist to remove. Eat the corn as-is, or season as desired. (I personally like a generous slathering of salted butter.)

Alton Brown’s Tips for Choosing the Freshest Corn

• Look for plump ears with a bright green and slightly damp husk.
• The silk tassels should be brown and not black. Pale tassels indicate the corn was picked too early; black tassels indicate the corn is old.
• The kernels should be plump and not dimpled. Brown recommends carefully peeling back the husk just a smidge to check the kernels at the tip of the corn. You don’t want to see shriveled or missing kernels.
• Give the corn a gentle squeeze; the kernels should feel full and firm to the touch.