Roasted Corn

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by Jennifer Fugo on September 16, 2010

I honestly am not a big fan of boiling veggies because all the nutrients are lost into the water that you eventually dump down the drain.  My mom has been boiling corn since I was a kid, so how was I to know that you could actually make it any other way.  Well, my dear friend Heather Kenzie from Change with Food made this fabulous corn last summer while I was up in NYC visiting her.  First, the key is to get sweet corn.  If it’s horse corn, then forget about it.  Nothing is going to make that corn taste good.  Heather picked a local, organic variety at the Farmers Market in Union Square Park and then roasted it.

Now you’re probably thinking- “roasting in the summer?”  Well my dear friends, this is one veggie (actually a grain) that you’ll come to love roasted for a number of awesome reasons.  Firstly, the directions are sooo simple that you’ll have 45 minutes to take care of the rest of the meal.  Secondly, you can make everyone have fun removing the husks so its less work for the cook.  Thirdly, all the deliciousness of the corn is roasted inside the husk helping to keep the nutrients intact.  It’s the end of the corn season, so the next time you buy some, please try this out!

Roasted Corn

  • Ears of corn with husk intact (as many as you’d like to roast)
  • Water

Pre-heat oven to 400.  Do NOT remove any of the leaves of the corn.  Run each ear of corn quickly under cool water and place directly onto the oven rack.  Roast for about 45 minutes.  Remove from oven to let cool a few minutes and serve.  Each person can easily peel back the leaves and the ‘silk’ will all pull off in one piece.  Done, done and done!

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john schmitz March 21, 2011 at 6:32 pm

Sounds like a great simple “recipe.” Thanks.



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