Roasting corn in its husks keeps the kernels moist and plump by trapping steam that would otherwise escape and allow the corn to dry out in the oven. There's no need to remove the silks before cooking because they come off easily with the husks when you peel the ears after roasting. Another benefit of roasting the corn in its husks is that you don't need to add fat for cooking. You might even find the flavor of roasted corn so fresh and delicious that you won't need to add butter when you serve the ears.
Preheat the oven to 400 degrees Fahrenheit.
Wipe away any dirt and visible debris from ears of corn.
Place whole ears of corn directly on an oven rack that is set in the middle of the oven.
Roast the ears for approximately 25 to 40 minutes, depending upon how tender you prefer them.
Put on an oven mitt, and test the ears for tenderness by squeezing their sides. If the corn has a bit of give when you squeeze it, take one ear out and peel the husk down partway to test one of the kernels. If it is not quite ready, close the husk and put the ear back into the oven for another five to 10 minutes or until they are tender.
Remove the ears of corn from the oven and allow them to cool for a few minutes before removing the husk and silks.
Serve with a dash of salt, pepper, crushed herbs and spices and olive oil, according to your tastes.