Thursday, August 16, 2012

Easy, Roasted Corn on the Cob

Nothing quite says summer like the taste of sweet corn and bbq.  

I have enjoyed growing sweet corn for the past three summers and this year is no different.  

Seeing how quickly the corn stalks begin to grow and later....

the first appearance of corn silk makes me start to crave fresh-roasted corn.

It is fairly easy to grow corn and even easier to cook it. 

I learned a new way to cook my corn that has nothing to do with boiling water and shucking it ahead of time.  This method also gives your corn a delicious, roasted taste as well.

"I'm giving you fair warning; once you try cooking corn this way, you'll never go back."

Oven Roasted Corn on the Cob

Preheat your oven to 350 degrees.
Take whole ears of corn, with the husks still on and put them directly on your oven rack.

Bake for 30 minutes.

Thirty minutes is all it takes to fully cook your corn.

Remove the corn and carefully pull down the husks.  The corn silk will come off easily.

Use the peeled husks as a handle for eating your corn.

Serve with your favorite corn topping - mine is melted garlic butter - YUM!

It doesn't get much easier then that, does it? 

Here is the recipe in its entirety...

Easy, Roasted Corn on the Cob
Click here for a printable version. 
Adapted from Tyler FlorenceIngredients:Fresh corn in the husk
1/4 cup butter, melted
1/2 teaspoon minced garlic
Salt, to taste

Directions:Preheat oven to 350 degrees.
Set your corn directly on the oven rack.
Cook for 30 minutes.
Melt butter in microwave and then add the minced garlic and allow to sit for 15 minutes, which allows the garlic to infuse the butter with its flavor.
Remove from oven and carefully peel back the corn husks (the corn silk will fall away easily).Using a pastry brush, brush the garlic butter onto your corn and sprinkle salt on top.
Use the corn husks as handles for your corn.


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Thank you for taking the time to 'sample' some of my recipes. I would love to hear your comments!