I love corn on the cob and this is the time to take advantage of the juicy yellowy corn. So the other day I decided to stop by my local farmer’s market to select corn that was harvested locally at the peak of freshness. There’s something so refreshing about being able to ask a vendor when your prized vegetable was picked. Of course, if you do not have a local farmer’s market nearby, I’m sure Billy Joe or Nancy Drew at the supermarket would be happy to share when the produce was delivered from the inter-sanctum of Mexico.
If you were to do a Google search for roasted corn on the cob, you would find hundreds of different methods people proclaim to be the best way to draw out the juicy sweetness of corn. My favorite method would be on a grill with a little garlic butter. Sadly, I live in a condo-building smack in the middle of a city. I’m sure my neighbors wouldn’t think to highly of me stoking a fire near their precious BMW or Volkswagon. I have no doubt my oven will still do the trick.
Some recipes say you do not need to soak the cornhusks in water before roasting them in the oven. I agree this method will provide a juicy consistency. However, a side effect from the husks is an odor that resembles the sent of burnt hair. In a small space like mine, such a pungent odor would not be welcome at a dinner party. I found after several rounds of cooking tests, soaking the husks in water and wrapping them in foil will provide the same wonderful results without the annoying, “I just stepped out of a bad salon” scent.
Oven Roasted Corn on the Cob
6 fresh corn ears, unhusked
Preheat the oven to 350 degrees. Remove any overly dry leaves, brown silk and trim the end while keeping a majority of the husk intact. Soak the corn in a pan of cold water for approximately 30 minutes. Wrap each ear of corn in aluminum foil and place directly on the top oven rack. Roast at 350 degrees for about 40 minutes or until soft. When ready to serve, carefully remove the foil and husks. Top with your favorite flavored butter.