Corn: This month’s harvest, corn always seems to signal summer. It’s so easy, throw it in a pot of boiling water for a couple of minutes or put it on the grill for a few minutes and it’s ready. Buy plenty so you have an ear or two left over. I love to cut the kernels off the cob and toss some into a green salad, or mix with canned black beans, some minced red onion and tomatoes for a bean and corn salad. If you want to be a bit more ambitious, simple corn bisque is also good. There are lots of recipes out on the web. If you want a simple, tasty Roasted Corn Recipe, check out the one below from Chef-K.
- Laurie Zerga
Founder, Chef-K Inc.
Roasted Corn Recipe
Serves 4
Ingredients
4 ears fresh corn, husks on
Directions
- Preheat oven to 350 degrees F.
- Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft.
- Peel down the husks and use as a handle when eating.
Note: We have this recipe because we teach cooking to kids across the county. We’re often in commercial kitchens and do not have an option for a barbeque. Roasting the corn works with a covered or kettle style barbeque too. If you roast the corn with the husk on, it saves heating the house with the oven. Or, remove the husk and boil it in a pot for 5 minutes. It’s delicious either way.
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