Roasted Corn (2 Ways)

Let’s face it, roasted corn on the cob is better than anything. Taking the extra trouble to cut it off the cob, rather than using canned or frozen corn, is so worth it.

Following are two recipes for roasted corn. The first one is just to eat from the cob with your hands, and the second one is to cut off the cob to eat with a fork or use in other recipes:

1.  Roasted Corn on the Cob

boiled corn

Ingredients:

  • 4 Ears of Corn
  • 1 Tablespoon of Butter
  • 1 Tablespoon of Sea Salt
  • 1 Tablespoon of Crushed Black Pepper
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Paprika

Instructions:

  1. Preheat oven to 350 degrees.
  2. Peel and clean ears of corn and pat dry.
  3. Place each ear on a strip of aluminum foil just large enough to wrap around the corn completely.
  4. Mix together all seasonings except butter. Cut tablespoon of butter into 4 quarters.
  5. Put 1 piece of butter next to each ear of corn on the aluminum foil, and season corn all the way around with a quarter of the seasonings. Wrap aluminum foil around ear and fold to close. Place on a cookie sheet at least 1 inch apart.
  6. Place on center oven rack and roast for 30 minutes.

2.  Roasted Corn (cut off the Cob)

Because the corn off the cob below may be prepared for many different dishes with a variety of flavor profiles, I’m playing it safe and keeping it simple. It’s seasoned with only a pinch of salt. However, you may follow the recipe above, or add whatever seasonings you like to enhance your recipes or to flavor your cut corn to eat as is, right off of the cob.

CollageMaker_20181124_135832020

Ingredients:

  • 4 Ears of Corn
  • 1 Pinch of Salt

Instructions:

  1. Preheat oven to 350 degrees.
  2. Peel and clean ears of corn and pat dry.
  3. Place each ear on a strip of aluminum foil just large enough to wrap around the corn completely.
  4. Season each ear with one pinch of salt. Wrap aluminum foil around ear and fold to close. Place on a cookie sheet at least 1 inch apart.
  5. Place on center oven rack and roast for 30 minutes.
  6. Let ears cool for 10 minutes before cutting off the cob.

I have a great trick for cutting corn off of the cob, thanks to cooking wizard, Alton Brown (who has no idea who I am, and does not know about or endorse my mentioning him). This makes it so much easier!

Cutting Corn off the Cob:

  1. You’ll need one pronged corn cob holder, one large bowl, and one small bowl or measuring cup. Place the measuring cup or bowl upside down inside of the large bowl.
  2. Cut off one end of the corn so that it is nice and flat. Stab one end of the corn with the corn cob holder making sure to leave the flatter end free.
  3. Stand the corn up, holding the pronged cob holder, on top of the bowl or cup that you’ve placed inside the larger bowl, and slice the corn off the cob, starting at the top and slowly cutting down just past the bottom, along the side of the cup.

Using this technique, you will no longer have a row of uncut corn at the bottom of your ear of corn to wrangle free.

2 thoughts on “Roasted Corn (2 Ways)

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