Sunday, August 24, 2014

Roasted Sweet Corn

Butter... salt... pepper... what's missing?

Why, sweet corn, of course!

I picked up four ears of sugar and butter corn from our local farmers market:  two for me, two for my husband.  These were large ears with yellow and white pearls of juicy, tender sweetness.  We had vegan and gluten free mac and cheese for an early supper, and decided to have the corn a little while later.

Instead of shucking the corn and boiling a big pot of water, which would have made an absolute mess, I decided to roast the corn, something that I had only done previously while camping.  The ears would be thrown into the campfire with the husks on for thirty minutes, which couldn't be any easier.   When they were ready, we would just peel down the corn silk and husks, using them as a handle.   After all, who's got time to look for a pair of corn holders?  The roasting process made the sweetness pop, the kernels bursting with a flavor that is the perfect addition to any barbecue, any lunch, any dinner.

Trust me.

Preheat the oven to 350 degrees.  When the oven comes up to temperature, place the ears of corn still in their husks directly on the rack, with the handles facing out for easier handling.  Roast for 30 minutes.  When done, take an ear and pull down the husk enough to reveal the kernels.  Pierce a few kernels with the tip of a knife to make sure it's tender and juicy.  Turn off the oven, leaving the door closed.  After taking an ear of corn to eat, keep the rest in the warm oven.

Serve with butter, salt, pepper, and any other desired dried herbs.


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