It is no doubt that corn is a staple of the Fall season, but what kind of corn do you use? In this recipe, we use Incredible Corn. It had a delicious and rich sweet flavor, and you can't go wrong with just a little salt and butter on top. The best part about making corn in the brick oven is you get to skip the step of soaking the corn. Leaving the husk on while the corn bakes in the oven traps in the moisture while it cooks to reveal a perfectly juicy cob.