as a lackluster salad eater, i’m of the opinion that oven-roasted veggies are a best kept secret to getting in some fibrous servings without a struggle. seriously, if you roast anything long enough it caramelizes and gives you an almost french-fry esque bite. i also think this is exactly the kind of thing more people would prepare and eat with greater frequency if they knew how easy it was. in this case, the roasted ears of corn are a yummy, easy, and filling addition to a summer meal - you don’t even have to worry about overcrowding your pan since we place the ears right on the oven racks.
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. that’s [literally] it.