Corn on the cob is a summer favorite. It is at the peak of its freshness and sweetness. There is no better way to enjoy this delicious summer food than eating it right off the cob. I was reminded of this when my son grabbed a piece of corn out of the baking dish and started digging his teeth into it raw. My first impulse was to stop him, and tell him to wait till it was cooked, but why should I take that wonderful vegetable out of his little hands when he was enjoying it so much? I remember seeing older family members eat the corn right off the cob in the field, as we were picking it. And I also remembered eating the raw corn right along with them. It was warm from the sun, as sweet as possible, and the corn silks gave us a reason to floss when we got back home. My Dad’s favorite breed was Silver Queen, a white sweet corn, which is amazing. He planted this corn every year, and our freezer was always full of it. I love corn of all varieties, like the wonderful sweet yellow pictured, but if I can find silver queen, it is my preference too.
Oven roasting corn is super easy. There is no need to wrap each one in foil, just through them in a baking dish for a quick and easy treat! - Angie at
eclecticrecipes.com
Ingredients
- Fresh Corn on the Cob
- Olive oil
- Kosher Salt
Method
- Preheat oven to 400 degrees.
- Clean the corn very well with a brush to remove as many silks as possible.
- Now roasting thee corn couldn’t be simpler, just coat the corn in olive oil, sprinkle with kosher salt.
- Roast in a 400 degree oven for approximately 20 minutes, uncovered, in a baking dish, or until a few of the kernels have just barely started to shrink and wrinkle.
- Note: Different varieties of corn are going to take different times based on the thickness of the kernel’s skin, and the size of the kernels.
- Finish by adding butter before serving if desired.
Find this recipe and others at
eclecticrecipes.com
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