Blog powered by TypePad
Member since 02/2010

« ~ "Refrigerate after Opening?" In My Opinion... Yes! ~ | Main | ~ How to: Shave Corn Off the Cob with No Mess!!! ~ »

06/17/2012

~ How to: Roast or "Bake" Sweet Corn in the Oven ~

PICT0029Happy Father's Day!  Almost nothing beats a serving of fresh, steaming corn on the cob, lacquered with butter and a sprinkling of salt.  Sweet corn is not in season here in Pennsylvania (it'll be eight or so weeks before we see local corn at our farmers markets), but this morning, Joe came from the grocery store with a dozen really nice-looking cobs and I was impressed at the quality.  He asked me to cook it to eat with his Father's Day cheeseburgers for dinner tonight, so, here I am, showing you one of my favorite, easiest ways to prepare sweet corn!  

It was several years ago when I watched Tyler Florence roast sweet corn in his oven.  It was (I believe) on an episode of his Food 911 show on The Food Network.  It was such an obvious, logical, and simply brilliant idea, I tried it that very afternoon and never looked back.  I always knew that corn could be roasted on my grill (Bobby Flay taught me that), but who would have guessed it would be just as good if done in the oven.  It seems to me I should have thought of doing this myself, but, alas, it just never occurred to me!

6a0120a8551282970b014e5ffe0d91970c-320wiBesides the obvious simplicity of it, there are a few very good reasons for roasting corn (on the grill or in the oven).  First, roasting corn (either au natural in its husks, or, husks and silk removed and wrapped in aluminum foil) keeps the kernels really moist, juicy and plump.  You might think that boiling/simmering accomplishes this, and, in it's own way it does, however, it also leaches out a lot of natural flavor... it's akin to the difference between green beans that have been steamed vs. green beans that have been boiled... no comparison in flavor or texture.  Secondly, if you have a lot of corn to prepare all at once, without any pots, pans, fuss or bother, it doesn't take any longer to roast 24 cobs of corn than it takes to roast 2, and, your grill or stovetop are freed-up for the business of other culinary creations.  Lastly, leftover roasted corn is fantastic when shaved off the cob and added to all sorts of things:  casseroles, salads, soups, stews, salsas, cornbread and pancakes too!

6a0120a8551282970b0133f3d743ae970b-500wiI've gone so far as to "teach" (and I use this term loosely because this is so ridiculously simple there is no teaching involved) both roasting corn on the grill and in the oven in a few of my cooking classes. EVERYONE just loves it.  Students have told me they will never cook corn any other way again.  That being said, for some reason, a lot of them come back referring to it as "baked" corn, or say, "I baked the corn the way you taught us to".  I always explain that from a culinary standpoint, while roasting and baking are very similar methods of dry heat cooking, one can't use the terms interchangeably!

What is the difference between roasting and baking?

Roasting is a dry heat method of cooking that  applies to:  solid types of food like meat, poultry and vegetables that maintain their basic structure before, during and after roasting.

Baking is a dry heat method of cooking that applies to:  loose types of food like, bread, desserts (cakes, cookies, pies, etc.) and casseroles that rely upon baking for, and, emerge from the process with, structure.

So, technically, when cobs of sweet corn are cooked in the oven: they are roasted, not baked!!!

PICT0005Method 1  

Place the corn, untrimmed and in the husks, on center rack of preheated 350 degree oven for 30 minutes.

PICT0029To test for doneness, lightly squeeze the outside of the husk.  If the corn is softened, it's done.

Remove corn from oven.  Using a pair of kitchen shears, trim off the silk-filled tip end from each cob. Pull back on the husk.  The husk and silk will come loose easier than you ever thought possible, meaning:  A LOT easier than it does when trying to remove it from uncooked corn.

PICT0035Peel back the husks.  At this point you can snap the husk end off, to remove it completely, or, you can do as Tyler Florence does and use the husk as a handle to hold the corn while you eat it, which is particularly convenient if your serving the corn in a rustic outdoor setting.

Note:  If you do not peel back the husk, corn will stay warm enough to happily eat for about 20-30 minutes. How convienient is that!

PICT0057

PICT0002Method 2

Remove the husks and the silk from the corn.  Place each cob on an appropriately-sized piece of aluminum foil.

Now, you have two options:

PICT0009

 

PICT0004                                       Lightly mist the top of each cob and the foil with some water, or:

Lightly butter the top of each cob with about 2 teaspoons of room temperature, salted butter.

PICT0006Place on center rack of preheated 350 degree oven and roast for 30 minutes.  To test for doneness, lightly squeeze the outside of the foil.  If the corn is softened, it's done.

Serve as is, with your favorite toppings, with or without corn picks:

PICT0010How to:  Roast or "Bake" Sweet Corn in the Oven:  Recipes yields instructions to roast as many whole cobs of sweet corn, unhusked or husked, in the oven, as you want to.

Special Equipment List: kitchen shears (optional); aluminum foil (optional); corn picks (optional)

6a0120a8551282970b013486f877cc970c-800wiCook's Note:  To learn more about sweet corn in general and the proper method for cooking sweet corn on the stovetop, you can read my post ~ The Corn Chronicles: Perfect Corn on the Cob ~ in Categories 4, 10 & 15!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012)

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a0120a8551282970b0176159cfba4970c

Listed below are links to weblogs that reference ~ How to: Roast or "Bake" Sweet Corn in the Oven ~:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Excellent point Scott -- thanks for the nice comment!

Another advantage: If you boil your corn, the hottest it will ever get is 212 degrees. In the oven, it gets up to 350 degrees and therefore starts out hotter and stays hot longer.

Thanks Tosh! Everyone who gives this method a try agrees with you and me! ~ Mel.

Thank you for the oven instructions! I now prefer this over the boiling method.

Thank you John! I'm always trying to write in a way that takes the apprehension out of trying a new recipe or new method out of the equation!!!

Great and easy method. I love you style of writing. Interesting read.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment