Wednesday, May 29, 2013

Sweet and Savory Roasted and Grilled Corn on the Cob

Now that summer is approaching, there will be more backyard BBQs and a lot more outdoor grilling. One of the sweetest bounties offered during the summer months is corn, specifically, corn on the cob.  It is sweet, yet savory, crisp and certainly an all around favorite - it's hard to go wrong with corn. Yet, a lot of folks tell me they aren't quite sure how to cook it on the cob and end up opening up a can or defrosting a bag of corn instead. I am here to walk you through how easy this is to make, pretty braids (like in the picture) and all!

Serves 8

Fresh corn on the cob, with husks
Place your ears of corn, husks and all directly into a 350 degree oven and roast for 25 minutes. The reason I cook it with the husks on is because the silks are a heck of a lot easier to remove when the corn is cooked, plus is keeps the corn super moist and flavorful.Take out of oven and let cool enough so that you can handle. Peel down husks and remove any silks. Rip one sturdy husk strand off and set aside. Separating the husks strands into 3, begin braiding. Use the reserved husk strand to tie and secure braid. Not only is this visually appealing, the braid itself is a nice sturdy handle.
Heat your grill for about 5 minutes over high heat. Carefully brush on butter and salt each ear. Place over hot racks. Roast for 5 minutes, turning over at the half way point. The char marks will add a nice smokey flavor as well as texture.

Serve with butter on the side and lots of napkins! ENJOY!

Want to take your corn to the next level, consider these toppings after roasting on the grill:
  1. Sprinkle with sweet smoked paprika and flaked manchego cheese or crumbled queso fresco.
  2. Blend 2-4 tablespoons of honey and 1 stick of softened butter, spread over corn.
  3. Mix 1 cup sour cream, chipotle peppers (to taste), a teaspoon of honey, and a sprinkle of shredded Jack cheese, spread over  hot corn.
  4. Spread with your favorite greek tapanade, for a Mediterranean twist.
  5. Use a jarred fruit chutney, mix with a little butter, spread over corn.
  6. Stir curry powder into melted butter, brush over corn, top with crushed peanuts.
  7. Make a quick pesto with basil, olive oil, walnuts, garlic and Parmesan cheese, slather over corn.
  8. Herbed butter spread. Using herbs on hand, chop and blend into softened butter. 
  9. Try some guacamole and spread over your corn.
  10. Make your own or use a jarred sweet onion marmalade, generously anoint all over your corn. 

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