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Roasted Corn

From

February/March 2005

Boiling may be the classic way to cook this summertime staple, but it can make the corn mushy and dilute its flavor. The method in our Roasted Corn recipe keeps it crunchy and intensifies its flavor. We found we could strengthen the flavor of the corn by roasting it in a hot oven, cooking until just tender. We facilitated browning by brushing the corn in our recipe with butter. We also seasoned liberally with salt and pepper before cooking so that the flavors penetrated the roasted corn.

Serves 4

Roasting ears of corn in the oven highlights their sweetness, and there's no bothering with a big pot of boiling water.

Ingredients

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