Thursday, August 9, 2012

Oven Roasted Corn


This post is really not rocket science--but it is something you will want to try. How do you cook fresh corn on the cob? Probably the same way your Mother did. My mom filled a huge pan with water, brought it to a boil (which seems to take forever) dropped the husked corn in and boiled it for 5 minutes. The corn was done--you had a huge pot of boiling water heating up your August kitchen. But the corn was good so that's the way you cook corn.

Enter my daughter Jill. While visiting we wanted corn, it's perfect right now. Jill suggested we roast the corn in the oven. I was leery at first, I mean who puts corn complete with husks on in the oven?? We did and it was delicious. I will never boil another ear of corn. Thanks Jill for breaking the cycle!


 Oven Roasted Corn--Tyler Florence
Preheat oven to 350. Pace corn (husks on) directly on oven rack. Roast for 30 minutes. Pull husks down, silk is easily removed. Use husks for a handle while eating. Enjoy one of the best foods of summer!


3 comments:

Nedra said...

I'm going to have to give this method a try. I've done grilling and the traditional boiling, but not the oven as of yet.

Kayte said...

Wait...I don't get it, who wants to heat up the oven? I thought the whole purpose of boiling it on the stove (or better yet, grilling it outside) was so that we wouldn't have to heat up the oven in the summer...hmmmm...somewhere I have been misled. lol I will give this a try. When I do corn on the cob on the stove, I turn it off, and put bell peppers in there (halved and seeded) to soften them a bit for stuffed peppers the next night, or I blanch the broccoli for dinner in it...or I throw in little potatoes and turn the stove off, cover them with a lid and they are cooked by dinner's end so that I can make smashed potatoes with them the next night. Oh, the many things I can do with that corn water...lol!

Gloria - The Ginger Snap Girl said...

My dad just turned me on to a new way to cook corn...in the microwave with the husks on. Cook for 4 minutes per ear (so if cooking 3 ears at once, cook for 12 minutes). When the corn is done use a sharp knife to cut the top end off and "squeeze" out the corn from the husk. The corn is perfectly cooked and there is no corn silk remaining on the corn. It's pretty cool!