I love fresh sweet corn on cob yet there are times when I would like to eat it sans cob. Sometimes it is because I want to use the cobs to make corn broth for chowder. Other times, I just don’t want the messiness of eating off the cob or Great Aunt Matilda is coming and would like things a little more refined. Whatever the reason, I will now try to use it more because I LOVE the way fresh roasted corn tastes. It is so good, I came home tonight and had some for a snack.
Roasting makes each kernel sweet, and full of flavor while it also enhances texture with a subtle caramelization and slight crunch to the tender kernels. You just have to try this! Plus, you won’t end up with corn all over your face J
Roasted Corn Kernels Off the Cob
4 or 5 ears of corn
1-2 tablespoons olive oil
1-2 tsp. of butter (optional)
Salt and pepper, to taste
Preheat oven to 450.
Husk and wash the ears of corn.
Over a very large bowl, hold an ear by one end and cut off kernels of the lower end with a large, sharp knife. Turn the ear over and cut off the rest. It is okay if you leave a few on because you can make a wonderful corn broth with the cobs. Add the cobs with water to cover and salt in a stock pot and let them simmer for 3 to 4 hours. Strain and use to make corn chowder—yum! You can freeze for later.
Use foil, if desired to line a very large rectangular jelly roll/cookie sheet with an lip around the edge. Rub just a bit of oil on the pan. Place the corn in a single layer. If you have too much corn, get another pan. Don’t crowd. Drizzle a bit of olive oil and mix it in well so that corn has a light coating of oil but not too much!!
Place corn in the 450 oven. It takes about 12 to 18 minutes to roast. Turn/stir as needed so it begins to brown evenly and check after about 10 minutes. Sprinkle with salt and pepper, dot with butter, if desired, and let it continue roasting another 5 minutes or until it is a bit firm and beginning to brown or crisp here and there. Remove and serve.
This roasted corn is an excellent side dish. But if you have enough you can use it in salsa, sprinkled over soups or salads, in “Spanish” rice with black beans and tomatoes, etc.