Wednesday, May 23, 2012

Fast and Fresh Corn-on-the-Cob

I love fresh corn on the cob...the kind you get at the farmer's roadside stands or local produce shops. While the bags of frozen corn on the cob at the supermarket will do in a pinch, they just can't hold a candle to the fresh, unshucked ears.  It's a summertime staple around here.

The only thing I don't like about corn on the cob is that it's a bit time consuming to prepare.  My mom used the shuck and boil method, but I'm not quite as patient as her.  Grilling is a quicker option, but still takes some prep time to remove the silks so that they don't catch on fire.

So I was still in search of a simple way to cook my fresh corn that didn't take time away from prepping the rest of my dinner.  And I found it.  Quick, easy, and oh so good.  Here's how:

Preheat your oven to 350'F.  Lay your unshucked ears on an ungreased baking sheet.  (No need to prep them in any way!)  Bake them on the middle oven rack for 30 minutes.

(Monitor them closely so that none of the silks are tempted to flame up.  Mine had no problem, and made some of the most delicious, crunchy corn I've ever had.)

And you can leave them in the husks until your ready to plate them up.  They'll stay hot for close to an hour in there.  When you're ready to eat, use a sharp knife to cut the "stem" end off of the corn.  The husks and the silks will then peel off easily.  Coat the corn in butter, salt, and pepper, and start gnawing away...typewriter style!

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