What do you do when you have corn coming out of your ears? (pun intended) My favorite thing to do is to roast it and eat as much as I possibly can because roasted summer corn is the best ever.
And I’m one lucky gal because one of my husband’s good friend’s family grows corn and we are sometimes in receipt of armfuls of corn. It’s like Christmas in July and it’s wonderful and tasty and full of all the good summer things.
Awhile back I started roasting corn in the oven instead of boiling it on the stovetop and I’ve never turned back. Yes, you have to turn your oven on in the summer, but trust me, it’s worth it. Especially if you have huge amounts of corn to cook which is great for a crowd, or to freeze!
One of the greatest things about it is that the flavor is so fresh and sweet, because you aren’t losing the starch into the water so it stays in the corn. yum!
It’s also very simple to make. Just turn on your oven to 350F, and you can even put the corn in while the oven heats – this isn’t a fussy recipe at all. I leave then husk on the corn, and I trim the loose ends and silk from the ends so that it doesn’t get too singed. Then I put the ears right onto the oven racks, close the door and let it roast for 30 minutes.
Once 30 minutes is up, I take them out and do one of three things.
1) Eat it straight away by pulling the husk down and using at as a handle – this method is easy, and no extra dishes! Also, you don’t even need anything extra on it in my opinion – no butter, no salt – because it’s already so ridiculously good as is.
2) Pull off the husk and use some corn holders (fancy, I know) to enjoy corn on the cob.
3) You can let it cool, then cut the corn from the cob and use it in any recipe that calls for frozen or canned corn, or cut and put it into freezer bags to freeze use later in the year.
I tend to freeze about as much as I eat right away, so I often have plenty of corn in the freezer to add to soups, salads, quesadillas, etc.
- Ears of corn, in the husk
- Place oven racks in center of oven and heat oven to 350F.
- Trim loose ends of corn husks, and any long corn silk.
- Place ears of corn on oven rack in center of oven.
- Roast for 30 minutes
- Remove from oven.
- To eat immediately, carefully peel husks away from cob – you can leave the ends attached and use as a “handle” or you can carefully remove the husk from the ears of corn.
- To cut and freeze, let cool, then peel husks away from ears of corn and cut corn from the cob. A budnt pan works great here to hold one end of the cob and catch the corn kernels! Then place corn kernels in freezer bags, breaking up large sections. Lay on a sheet pan or flat surface in the freezer.
You can make just one ear of corn, or as many as will fit on your oven racks without stacking. I’ve never tried stacking, but it may affect the roasting time.