Wednesday, August 20, 2014

Easy Roasted Corn

It's August, and all of nature's summer bounty is filling our farmers markets (and our tummies)!

My sister and I found some sweet corn at the market, and brought it home along with some peaches and zucchini.                        


Juicy and ready for the taking! 

Roasted Corn

Serves 4


  • 4 ears of corn 
  • Lime wedges (optional) 
  • Chili powder (optional)
Preheat the oven to 300 degrees. Place the ears of corn, with husks on, directly onto the oven rack, and cook for about 30 minutes. Remove from the oven and let the corn ears cool for a few minutes. Remove the husks. Odds are the corn you brought home is fresh and flavorful and you won't need any additional flavors or spices, but, if desired, squeeze with lime and dust with chili powder. See! Told you it was easy! This recipe also works well if you want to add corn to your salads or other side dishes. Just take a butter knife and run it down the corn so the kernels fall off. 

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