Boiling corn can be a pain, especially when cooking for a crowd. Managing a big pot (or two) of boiling water and worrying about it getting soggy make the old fashioned method of cooking corn no fun. So I’ve started roasting corn in the oven and it’s become one of our favorites.
Peel all the corn and spray with cooking spray. Sprinkle with salt and pepper. Shake the pan to get it even distributed.
Bake it in the oven for 15-20 minutes at 425.
Once out of the oven throw it in a bowl and serve immediately. The little caramelized pieces are my favorite!