oven roasted veggies are a food and technique that come to mind when discussing food poverty and education. now obviously, i don’t contend that you can live an entire life on roasted veggies (or corn) alone, and as far as vegetables go, corn is fairly starchy, but i think this is exactly the kind of thing more people would eat with greater frequency if they knew how easy it was to prepare. the ears are a yummy, cheap, and filling addition to a summer meal.
prior to this little discovery i usually hesitated to purchase corn in the summer unless i specifically knew we would be headed to a bbq. my parents always prepared corn on the grill, so that was the association i always had with it. turns out roasting is almost better - you need no special equipment (other than your oven) and roasting brings out this lovely flavor in the corn. serve with butter, salt and pepper - it’s so deliciously classic.
| ingredients |
salt + pepper
| method |
preheat oven to 350 degrees. remove the outermost layer of the husk (leave the rest of the husk on) and trim the silk of your cobs. place them directly on the oven rack and roast for 30 minutes, until the husk has browned and corn is fragrant - a kernel or few may be lightly toasted. once done the husk should be easy to peel from the corn.
serve immediately with butter, salt and pepper.