Corn this time of the year tastes amazing. I eat it raw and plain with nothing on it further steaming brings out the natural sweetness and roasted sprinkled with sea salt and perhaps some butter equals vegetable candy. To me corn is perfect for any day of the week in summer so long it’s fresh and local.
Nose to tail corn cooking
Let's take a look how to roast cook corn ears in the simplest and delicious way
First of all let’s keep the kitchen clean so I recommend not to peel the husks off. A little prep work is necessary and I’m in favor of cutting off the silk sticking out of the ends also the bottom of the corn. Any tips of leaves that are extending from the body of the corn will burn off anyway so remove them There’s nothing to worry about, but doing a little trimming beforehand makes sure that nothing will catch fire during roasting. Rinse the cobs with water to moisten the cobs. Preheat the oven to 400 degrees Fahrenheit and lay the ears of corn directly on the oven rack positioned in the middle. I can fit eight cobs in my oven at one time. After 60 minutes check the cobs for doneness. You’ll know the corn is done if it gives a bit when you squeeze it if it doesn't continue to cook it for another 15 minutes. Remove the corn from the oven and allow cooling for a few minutes.
Next step is to shuck the cobs. I use an oven mitt or kitchen towel; hold the base of each ear of corn and shuck away the husk and silk. Be careful of very hot, escaping steam! The silk peels right off with the husk. If you'd like spread butter on the cops and sprinkle with sea salt and a few grindings of black pepper – that will do the trick. Also I like to serve them with lime wedges. The acidify will balances the sweetness of the corn and bring make the corn more flavorful.
Chef’s tip: Sprinkle the corncobs with finely ground toasted almonds and freshly chopped parsley.