I can count on one finger the number of times I’ve bought fresh corn in the husk. After 20 minutes of trying to get all the silk removed, I decided frozen corn would be just fine with me, and when the individual servings of steam-style corn came on the market, I decided those would be even better.
The thing is, fresh corn is lots tastier than frozen, so juicy and sweet it could almost be a dessert. And eating it off the cob is just plain fun. If only it wasn’t so much trouble to prepare…
Enter Tyler Florence and his easy-schmeasy Roasted Corn on the Cob technique. How easy-schmeasy? Allow me to demonstrate:
Or if you prefer live action, you could just watch hunky Tyler, who I had thought about asking to marry me until I found out he’s already married. (I still might ask him, I’m undecided.)
I didn’t know that boiling corn pulls the moisture out of the corn. Cooking it inside the husk effectively steams the corn and traps the moisture, making it the sweetest and juiciest corn I’ve ever eaten. Seriously, I swooned a little on the first bite.
And that pesky silk? It just peels right off in sheets. I had to extract two stubborn strays and that was it!
Y’all may have already known about this miracle, but it merits Co-Discovery-of-the-Year status for me, currently tied with Alton Brown’s Baked/Boiled Eggs. Along with the yumminess, the nutritional contribution is spot-on:
With stats like those, and with local corn season just around the corner, I’m seeing lots of fresh corn-on-the-cob in my future!
What do YOU think? Are you already roasting your corn this way, or do you have another preferred method? Or do you skip corn entirely?
If you’re like me and are new to the world of preparing fresh corn, skip over to today’s post on my other blog, Serentipity, where I’m sharing tips I’ve found on what to look for when you’re shopping the produce aisle. These tips have been Memaw-approved, and if anyone knows corn, it’s my Memaw!