Saturday, 28 September 2013

Roasted Corn on the Cob

Could not be easier and since we are into the fall harvest season now is the time for corn on the cob! Get it local and fresh and serve it with salt and butter. Guests will rave over how good it is. Last time I served it to new friends they were crazed by how juicy it was and how much stronger the flavor was.

Roasted Corn on the Cob

Ingredients:

Corn on the cob in husks
water
salt

Special Tools:

Good knife
Tongs

Instructions:

Preheat Oven to 350-400°F, it doesn't matter too much so the corn can be cooked with other things to get them ready in time for dinner. It

Cut off the top portion of the corn on the cob just above where the corn starts to separate the corn silk from the good stuff. Pull as much of the silk off as possible. Place the prepared corn cobs in a water bath and soak for about 10 minutes. If you are in a rush you can just rinse the cobs under some running water and then roast them.

Remove from water and shake off excess. Place into the hot oven and roast until the husks look dried out and yellowed. Between 15-20 minutes.

Remove the corn husks from the oven with tongs or an oven mitt, place onto a cutting board and chop the end off at the stump end, and just at the tip of the silk end. The rest of the husk should just fall off easily now, and the silks should also come off without much effort. Serve hot with salt and butter.

Alternative: BBQ

Cut off the top portion of the corn on the cob just above where the corn starts to separate the corn silk from the good stuff. Pull as much of the silk off as possible. Place the prepared corn cobs in a water bath and soak for about 10 minutes.

Place prepared corn on a grill over low heat. Turn every couple of minutes until the corn husk is getting charred and beginning to peel back, about 10-15 minutes, maybe a little longer.

Carefully remove corn cobs from grill and place onto a cutting board and chop the end off at the stump end, and just at the tip of the silk end. The rest of the husk should just fall off easily now, and the silks should also come off without much effort. Serve hot with salt and butter.

Enjoy!

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