Friday, July 29, 2011

Roasted Corn on the Cob

Roasting corn in the oven is one of the best ways to maintain the flavor and sweetness of your corn. And it's very easy - you roast it IN the husk! And believe it or not, the silk and stalk are actually easier to remove after roasting. I've included a a recipe for a flavored butter in case you want to punch it up a notch.


6 (or more ... or less) ears of fresh corn, unhusked

Preheat oven to 350 degrees. Cut off the top of the husks (the grody brown part). Place cobs on oven rack and roast for 35-40 minutes or until corn is soft when you press on it. Allow cobs to cool for 3 minutes before removing husks and silk.


1/2 cup (1 stick) butter, softened
1 tsp. chili powder
zest of 1 lime

Whip together butter with the chili powder and lime zest. Serve with corn on the cob.

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