Sweet corn is made even sweeter by roasting. This is probably the most flavorful way to cook corn, although it may not be the best method to use during the dog days of August. If you can still find fresh sweet corn in September as the weather cools, you must try this method. Roasted corn is similar to grilled corn, but the kernels remain juicy, and the flavor is not masked by smoke.
SERVES 4 TO 8
INGREDIENTS:
- 8 ears corn
- Salt and freshly ground black pepper
- Butter (optional)
INSTRUCTIONS:
- Preheat the oven to 500°F.
- Peel back the husks of the corn and remove the inner silks. Then fold the husks back over the corn, smoothing them into place. They will fit loosely, leaving the tips of the ears exposed.
- Place directly on the oven rack and roast for 20 to 30 minutes, until the corn is lightly browned, turning occasionally.
- Remove the husks. It is a good idea to wear oven mitts and to work over a large bowl or newspaper to catch the crumbling husks.
- Serve at once, passing the salt, pepper mill, and butter at the table.
NOTE:
- A Small Cleanup Problem Roasting corn with the husks on does result in a small amount of litter at the bottom of the oven—the husks will dry up and crumble as you turn the ears. Just wait until the oven cools, then remove the lower rack and brush out the husks with a whisk broom.
