Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place corn (still in husk) onto parchment lined sheet trays.
Roast in a preheated 350°F oven for 25 minutes.
Remove from the oven. Cool completely, allowing the ears to steam in their natural moisture.
Remove husk and silk from corn.
Grill each cleaned ear over high heat, turning occasionally, until the kernels begin popping and are a deep, rich mahogany color.
Cool completely.
Carefully cut kernels from the cob by standing it upright, stem end down, on the cutting board. Using a sharp knife, cut downward along the cob to remove the kernels, rotating the cob a quarter turn after each cut.
Transfer kernels to clean food storage containers. Cover, label, date and store refrigerated.
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