Mmmm fresh corn on the cob. One of my favorite things about summer.
This was our yummy dinner the other night – fresh roasted corn and vegetables picked just a couple of hours before, down the road at First Light Farms, simply stir fried. Here is how to prepare the corn in my new favorite way!
Growing up we had corn on the cob, boiled and rolled in butter, at least 4-5 times a week during the summer. I’m pretty sure it is one of my parents favorite foods, thus, we ate the heck out of that stuff. Every single night, even if we ate it the night before, I remember them both groaning and munching and one of them, without fail, would say “This is the best corn I’ve ever had! Its so good this year!” Yep, we ate a lot of corn. My parents, being the pillars of health that they are (not), used to take the cobs after the adults had eaten the corn off, roll them around in butter and let the babies suck on the cobs. Every single infant niece, nephew, cousin I have, I remember them sitting at the table with that gourmet delight. Hey, its disgusting when you think about it, but it happened to me too, we have the pictures and video. Lets just hope it was the parent of said child that ate the corn off of the cob. If not, well, perhaps our immune systems are bit stronger thanks to that germ sharing festival of summer.
Corn is one of the vegetables I like to buy organic and local. It is biggie on the genetically modified list, I’ve seen reports that 75-90% of domestic corn is genetically modified. So, I’d rather stay safe with this one.
No matter, right now it is booming at most farmers markets, roadside stands and most grocery stores have local organic corn available right now. You can even grow your own! I grew my own when I had a big garden, it was very easy to grow, didn’t take up a lot of room and tasted delicious. Bonus! You can dry the stalks and keep them for cool fall decorations for your front door!
Like I said, my parents always boiled their corn, that was the only way I knew how to cook it when I was younger. (My mom always puts a pinch of sugar in her water…I really can’t tell a difference leaving it out.) When I started becoming passionate about cooking and researching more I came across barbecued corn. So dang good, that WAS the only way I made it from there on out.
Then the other day, out of propane and making a barbecued dinner, I had to improvise. I was going to cut the kernels off and saute them with some olive oil, garlic, salt and pepper but decided to try roasting the entire cob in the oven instead.
Now THIS is the only way I will make corn from now on!
The smell was amazing as it cooked – smelled like delicious fresh popcorn. The taste and texture though – even better! The corn was roasted, sweet and perfectly tender. I decided to put a bit of fresh grated parmesan over the hot-out-of-the-oven cobs just because it sounded good. Oh yeah, I was right. Its that same delicious flavor you get from the corn at most fairs, just not drowned in trans-fat butter flavored oil.
Give it a try with your fresh corn from your farmers market soon!
Roasted Corn On The Cob
Fresh corn, cleaned
Kosher/sea salt and pepper
Fresh parmesan, optional
Other garnishes: mayonnaise, cotija cheese, lime, chili powder, butter
Preheat oven to 450 degrees. Toss the corn with olive oil and sprinkle with salt and pepper. Roast 15 minutes, turn and roast for another 10 minutes. Remove from the oven and garnish how you like. Wait about 5 minutes so you don’t burn the roof of your mouth then dig in!
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