I LOVE the flavor in this corn recipe. It’s so different from boiled or grilled corn, but SO good.
And the fact that there is ONE ingredient? Yeah, I can live with that!
I saw corn on the cob at the grocery store last week and I couldn’t help buying some. I know it’s an early variety, so it won’t have as much flavor as the varieties that are ripe later in the season, but it’s still good. I have a real weakness for fresh corn on the cob. It always makes me think of my Dad and smile. My Dad was one amazing gardner and his vegetable garden looked like a masterpiece to me. But for some reason he never had any luck growing corn, no matter what he did. The ears would always be sweet, but very small. And to pour salt in the wound, our next door neighbors had the healthiest corn you ever saw!
So when I planned my garden this year I picked up 4 or 5 varieties of corn to start my own little corn experimentation. I’m sure my Dad is looking down on my little garden and happy to see me with my husband and daughters, teaching them the joys of getting a little dirt on your toes and hands.
Maybe he’ll even sprinkle a little magic on our corn. : )
OVEN ROASTED CORN ON THE COB
Fresh corn, unhusked
Pull the husk down on the cobs without removing it, then remove the silk.
Wash corn and fold husks back up around the corn.
(I like to tie the tops with a little cooking twine to help the husk stay around the corn.)
Soak the corn in water for 10 minutes (so husks won’t burn).
The moisture will also help create steam.
Drain corn and put single layer on a cookie sheet and bake at 400 degrees for 45 minutes.
Serve with butter and salt and pepper, or mix your favorite herbs with butter.