Today’s feature recipe is fresh, crisp, amazing corn on the cob …
You may be thinking, “That’s it? Alisa, it looks like two plain ears of corn on the cob.” And … you would be right. But hear me out. Sometimes, the most amazing food is also the simplest food.
Many people boil corn. I used to steam it. My husband would grill it. But now that we’ve discovered how insanely easy roasting corn is, there is no turning back. How does one minute of hands on prep time and absolutely no fuss as it cooks sound? I thought so …
Corn, as many ears as you like
Preheat your oven to 350ºF.
Leave the husks on the corn, but pull off an leaves or excess husk sticking out to avoid it from touching or falling on the element. Trust me, burning husk doesn’t smell great.
Place the ears of corn in the oven, right on the rack.
After 30 minutes, remove the corn from the oven, and let it cool for a few minutes before peeling off the husks and serving.
To Serve: Nice sweet corn is good as is. But you can always doll it up if desired. Rub it with dairy-free margarine, coconut oil, or spray with olive oil. Sprinkle with salt and other seasonings if desired (I like cajun, paprika, pepper, or garlic).
Seasoned Oven-Roasted Corn: If you want to get all fancy. Before roasting, peel back the husks without detaching them. Spread some coconut oil, olive oil, or dairy-free margarine on the corn. Sprinkle with a little salt and any of the above mentioned seasonings if desired. Close the husks around the corn, and bake as directed above.