Friday, August 7, 2009
Another summer staple is corn on the cob. Quite frankly, I can eat corn any time of the year. The only down-side to eating corn on the cob is the they get all over and in between your teeth. Then you're left trying to pick it out the rest of the day or night. That's why I keep floss and some toothpicks handy.
Growing up, there used to be a Mexican street cart vendor that would walk down my block at the exact same time, on the exact same days. Whenever I'd hear a loud bicycle horn honking in the distance, I know snack time was coming. I'd literally save up a dollar or two just to get them every time. The man would arrive pushing a large wooden white cart. A large cooler of steaming corn waiting to be eaten. I order mine slathered with mayo, grated cheese and chili powder. The "works" as I like to call it. Oh deliciousness on a stick!! Sometimes, if I had an extra dollar, I'd get a bag of duritos, too. It's like chicharrones, but made of cornmeal and deep-fried and looks like pinwheels. That's another story. We're here for the corn.
This is really simple to do. Just wrap up the corn in some foil with a tiny bit of butter and leave it for half an hour on the oven racks. You can do the same thing if you want to leave the husks on. Just remember to remove the silk bits. No fuss and easy clean up. That's one of the great things about doing corn on the cob.
I don't need to tell you which one was mine in the pictures below.
Oven-Roasted Corn on the Cob
corn on the cob
butter or margarine
Corn toppings (optional)
Preheat your oven to 350˚F
Remove the husks and silk from the corn and rinse with water. Pat them dry and spread a little butter or margarine on the corn before wrapping them individually in foil.
Place on the middle rack in the oven and roast them for 30min.
Spread as much or as little of the topping as you like.
Note: If you plan on leaving the husks, Just remove the silk. Spread a little of the butter and refold the husks back into place. Put them directly on the oven middle rack and roast for 30 min.