Corn on the cob is a delicious vegetable that can be enjoyed on its own or as a side dish for a variety of meals. It's perfect for a picnic, barbecue, or for a summer treat. The most common ways to prepare corn on a cob are grilling, boiling, and roasting. In this recipe, I roasted the corn in its husks, in the oven and seasoned with herb butter.
Corn is in full season in this period. When choosing it, always select ears that are fully encased in bright-green husks and the tassels are golden-brown and sticky to the touch. If possible, Pull back a few husks to make sure the kernels are in tight rows.
Corn is a whole grain food, high in fiber, low in fat, a source of essential nutrients. It also contains two important carotenoids, lutein and zeaxanthin, promoting eye health and may have other disease-preventing properties. Corn is a good source of the vitamin folate that supports cardiovascular health and significantly reduces the risk of neural tube birth defects.
In this recipe, I decided to roast corn in its natural husks, in the oven. This technique help keep the kernels really moist, juicy and plump. Besides, it's very simple to prepare and delicious.
Yield: 4 corn ears Time: 40 minutes
- 4 corn ears
- 1 tablespoon of butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- Preheat the oven to 200°C (390 °F).
- Place butter on a cutting board and sprinkle with oregano, thyme salt, and pepper. Chop with a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
- Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Remove corn silk.
- Use a pastry brush to spread the herb butter evenly over the kernels.
- Pull husks around corn and tie a string snugly around ear and close to pen end.
- Lay corn ears in a large roasting pan.
- Bake for 30 minutes, until corn is fragrant and tender.
- Remove strings. Remove husks if you wish.
- Season to taste, if needed and serve.
Tips and Tricks:
- Leftover roasted corn is fantastic when shaved off the cob and added to all sorts of things: casseroles, salads, soups, stews and salsas.