One of my favorite parts of summer is sweet corn. It’s the only time during the year I’ll eat corn.
For a reason I can’t quite explain, I only like corn when it’s still on the cob. Frozen corn in a bag? In my world, that’s an ice pack. (Don’t even mention canned corn to me.)
As a child, heated corn was often served during the winter as a side dish. I didn’t want to eat it, but I also didn’t want to be stuck at the table for half the night, so I would swallow spoonfuls like medicine, with big chugs of milk. At the time, it seemed like a good idea, but now I mentally apologize to my digestive system.
Of course, when my parents left the room long enough, I would bury some of the remaining corn in the garbage, always leaving a little on the plate, so as not to draw suspicion.
However, I would happily eat corn on the cob in the summer. Cut it off the cob, I wouldn’t touch it. I still can’t explain why, but once it’s been cut off, it simply reminded me too much of the corn I didn’t like. To this day, I maintain that corn off the cob simply doesn’t taste the same.
I adore tossing a cob or two directly on the grill (okay, I brush it with olive oil first), letting a few of the kernals char ever so slightly. But what happens when the weather ruins your grilling plans?
If you’ve taken advantage of the bounty of sweet corn available in the summer but find rain ruining your plans to grill it, here’s a very tasty alternative that you might just discover tastes even better.
Oven-Roasted Sweet Corn
Fresh cobs of sweet corn
Salt & Pepper
Preheat oven to 375F/190C. Line a baking sheet with foil.
Pull husks back on cobs and remove silk. Replace husks, tying with kitchen twine if necessary to keep closed.
Roast for 30 minutes, turning the baking sheet halfway through. Remove twine, pull back husks, and slather with butter. Season with salt and pepper.