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.
I see so many good recipes for corn - like this one... But I only get what I grow myself, and I never get past the 'dripping butter and eating off the cob' stage. It's sill considered pig food here, so I can't buy it. LOL. And my garden isn't that big
ReplyDeleteCorn is all the rage in my kitchen these days... thanks for another recipe to try out. :) Have a great weekend.
ReplyDeleteHey Denise---I just posted a risotto with roasted corn, and then I saw your post---I love the slight charred flavor that roasting gives the corn, I had to keep myself from gobbling it all up right out of the oven.
ReplyDeleteI love sauteed fresh corn but have never tried roasting it! I'm going to have to give this a shot.
ReplyDelete