So what, an ear of corn? That’s it?
Yep – that’s it. Last weekend Tyler Florence tweeted that corn, roasted in the oven at 350 for 25 minutes, is, um, the source. Ok, he didn’t say it was the source. He said it was, “Amazing.” We’re talking, husks, silks, the whole kit and kaboodle. Plunk it on a tray, throw it in the oven, 25 minutes later, you’re done. And damn if he wasn’t right…and I started with corn that was almost a week old (sacrilege, I know). And bonus, you’re not sitting there, practically with tweezers, trying to get every last silk.
Ok, I admit I didn’t do a side-by-side comparison with grilled corn, which gets that pretty char and grill flavor, and I still think grilling is a darn good way to prepare it…but tell me you haven’t oversoaked the ears in a big bowl of water while chatting with friends over a glass of wine, ending up with waterlogged corn, even once it was grilled. Oh, you haven’t? Mmm-hmm.
But if the starter on your less-than-a-year-old gas grill is shorted out and requires you to turn on the gas and toss in matches until it lights because your husband thought leaving the grill uncovered during the rainy season (um, 9 months of the year) was better than keeping it covered and getting potentially moldy, well, you risk it. Tyler’s approach is pretty darn good…even on week old corn.
It doesn't get easier than this roasted corn recipe.
Preheat the oven to 350. Bake/roast for 25 minutes.