Monday, August 2, 2010

Oven Roasted Corn on the Cob

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I have a habit of reaching for canned corn. Hell, I like heating canned corn in the microwave with teriyaki sauce and mixed with steamed brown rice for a easy Wednesday night dinner.

I have the habit of reaching for canned corn because many past experience of steaming corn on the corn left much to be desired. The corn comes out bland, powdery, dry and rubber band chewy.

Until...I discovered oven roasting the corn husk. I do not need to wait for an outdoor bbq to taste the summer roasted corn.

1st Step:

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Soak the corn for 10 mins in water. I'm using my multi-use Kitchen Aid bowl.

2nd Step:

Peel off some of the outside husk layer and remove the silk.

3rd Step:

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Preheat oven to 375 degree. Place corn directly on oven rack in the middle and bake for 25 mins.

4th Step:

Pull husk away from the corn for a beautiful plate presentation.

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5th Step:

Slather the corn with your favorite topping - butter, salt, herbs, pepper, spices.

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For my Buitoni Riserva Pasta Dinner Party I rubbed each corn with butter and sprinkled black sesame seeds, chili powder and paprika.

Enjoy roasted corn all year long!



1 comments:

foodhoe said...

I love corn anyways, but especially with butter and spices. I've never thought to try black sesame seeds, very dramatic and nice idea!

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