Want perfectly cooked corn on the cob (and no dishes!)? I tried my dad’s recipe tonight and it was really, really good.
Place each husked ear on a large piece of aluminum foil, drizzle with olive oil, salt, pepper, and paprika. Wrap up each ear, twist the ends and bake at 425* for 25 minutes. Flip ears over halfway through the 25 minutes.
I usually eat my corn on the cob drenched in butter, but these I ate with no butter, as is, and liked better. I highly recommend.