Monday, August 29, 2011

Roasted Corn

This is delicious on its own as a side dish, but it also makes a wonderful addition to many recipes in which you might want to use corn. Roasting enhances the flavor and brings out notes you don't get from a simple steaming or boiling. Particularly good added to soup, chili, etc. I roasted up a big batch this weekend and froze it in one-meal quantities to add to dishes through the winter.

12 ears corn
2-3 Tbsp olive oil
Salt and pepper

Preheat the oven to 400 degrees.

Slice all the kernels off the corn. Toss them with olive oil and salt and pepper, place them in a large baking dish, then roast for 20-30 minutes, stirring once or twice.

Variations: Add dried or fresh herbs to the corn. Basil or sage would be particularly good choices.

1 comment:

billibaldi said...

I tried this, liked it and will use again.

I normally roast the corn in the husk after all who am I to go against a thousand years of tradition. It is man simple.