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ICYMI - Part 1 Part 2 Part 3
You've made the trek to your local grocer, farmer's market, or neighbor with a garden and picked up some fine ears of corn for your dinner. Forgoing the large batch of bubbling water, you've chosen to utilize your oven to give your corn some roasty goodness.
How should you proceed?
Get your oven up to roasting temperature. This can be anywhere from 350 F (175 C) on up.
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ICYMI - Part 1 Part 2 Part 3
You've made the trek to your local grocer, farmer's market, or neighbor with a garden and picked up some fine ears of corn for your dinner. Forgoing the large batch of bubbling water, you've chosen to utilize your oven to give your corn some roasty goodness.
How should you proceed?
Your Setup
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| Not corn, but the theory is the same. |
If you choose a lower temp like 350 then you're going to need to cook it longer (about 30 minutes). The problem with this is that the longer the roasting time then the more likely the corn is to dry out and become rubbery.
I prefer a faster roast. Remember, you're not trying to cook the cobb, just the kernels. So once the top centimeter or so is done, then the corn is done. So high heat is OK.
My recommendation is to use the broiler. Your corn will cook super fast and your oven will be generating heat and using energy the least amount of time. Just make sure you move an oven rack all the way to the top of your oven before putting the corn in. Broilers also only need a minute or two of warm-up as opposed to the 15 minutes or so for "normal" temperatures.
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Prep the Ear
Pull the husks back from the corn. Pull as many of the silks off of the ear as you can but leave the husks. You'll be using the husks but there's nothing you can do with the silks.
Here's a little trick: use the burner of your stove to singe off any silks that you can't pull off with your fingers. Just make sure you keep your fingers out of the way of the heat. The residual stalks that sometimes come still attached to the ears are great handles for this! You might want to turn on the
vent above your stove to make sure your house doesn't smell like burnt silks for the next hour.
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| Corn: Well Secured! |
Now that the silks are removed, put a half of a pat of butter on one side of the ear and then pull the husks back over that half. Now repeat with the other half. You should now have an ear of corn with the butter built-in!! You could use some butcher twine or a piece of husk to secure everything down to help keep the butter from falling or leaking out. My grandfather used to call these "roast-ners."
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Roasting the Ear
Now that your oven is up to temp and your corn is prepped, let's get these two together!!
Take one of your sheet pans and place it on the rack under where you plan on putting the corn. This will catch any stray butter drips and help keep your oven clean.
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| No sheet pan. This is going to be messy!! |
Place the ears of corn directly on the rack of the oven. If you're using the broiler, then you're going to want to put them on the top rack. If you're using "normal" oven temperatures, place them in the center of the oven.
The lower the temperature you use, then the longer the cooking time will need to be. For a 350F (175C) oven you're going to need about 30 minutes. For a 450F (230C) you will need about 15 minutes. For a broiler, more like 10 minutes.
You're going to want to turn the ears four times if you're using the broiler. You only need to flip them once if not.
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Serving Your Ear
When your ears are ready, use tongs to remove them from the oven. (Yes, Karen, they will be hot.)
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| Stolen from: justmommies.com |
Leave the husks on when serving to keep the butter in as much as possible. Perhaps put a bowl on the table specifically for folks to put their discarded husks and cobbs in when they are done. Get yourself enough corn holders to keep your guests from getting too messy.
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Make sure you have salt and pepper on the table. Buttered corn is awesome with S&P.
Even better, create your own Buttered Corn Seasoning Mix to serve with your corn and really impress!!
If you want to cut the kernels off of the cobb, click here to see the trick to it!
Next time: the final chapter in our corn odyssey, Grilling Corn!!
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