When I was living in Ithaca, my roommate, Alex, showed me this quick, but different way to have corn on the cob. She baked it! Lightly brushed with olive oil, salt and pepper, this is a perfect side. This is also great to make ahead of time. You can cut the corn off the cob and freeze it for salads, stir fry, pasta, a standalone side, salsa . . . So brilliant that I can’t believe I never thought to roast corn in the oven. Plus, Oven-Roasted Corn turns out to be quite tender and full of flavor!