|This is the actual corn, looking somewhat wan under the kitchen lights. It was actually very pretty. And tasty.|
Mrs. Homegrown here:
Oh. Em. Gee.
Why have I never done this before? I suspect everyone else has, but if there are a few ignorant souls like myself out there, let me tell you a secret: cook your corn on the cob in the oven.
I knew about corn on the grill, of course. But when it came to indoor corn cooking, I only knew to boil or steam, like my mama and her mama before her. But roasting is so much easier. There’s no prep, and after it’s cooked, the silk just slides right off. This is a blessed miracle, because picking bits of silk off of boiled corn was never my idea of fun. And the corn comes out sweet and moist, perfectly cooked in its own wrappings, with no effort at all.
Too bad corn season is almost over here, and probably completely over most everywhere else. Next summer is going to be the summer of roasted corn.
Roasted Corn on the Cob:
- Preheat your oven to 350ºF
- Chuck your un-shucked cobs in the oven, just as nature gives ’em to you
- Roast 30 minutes
(30 minutes worked perfectly for me. You could peel back the husk and take a nibble taste test. I suspect there’s a wide latitude of done-ness, ranging from lightly steamed in the husk to heavily roasted/slightly caramelized, and all of it is good.)