Oven Roasted Cob
This week, I took time to drive out to my local farmers’ market to take advantage of all the great vegetables that are currently in season, and the corn on the cob immediately caught my eye. I love corn on the cob, but shucking can be such a pain. Actually, I think it’s just the word “shucking” I don’t like. It sounds so strange.
I overcame my hesitation because the corn made me think of my little cat, Pierre, whom I like to call The Cobbler. He loses his mind when we have fresh corn in the house and always tries to steal old cobs out of the trash.
To me, the perfect way to cook corn is on a grill, but there’s no way I can fit a grill on my tiny fire escape—and yeah, I guess it’s a safety hazard. So, I decided that oven roasting the corn in the husks would be the best way to get a full corn flavor and avoid shucking! Once roasted, the husks are much easier to peel away from the corn. I topped the roasted corn with a cilantro-lime blend, but you can top it with anything from just salt to roasted red peppers to soy sauce.
Oven Roasted Cilantro-Lime Corn on the Cob
6 ears fresh corn
1/2 cup soy margarine
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 tsp. salt
3/4 tsp. cayenne pepper
- Preheat the oven to 350°F. Place the corn husks directly on the oven rack and roast for 30 minutes, or until soft.
- In a mixing bowl, use a rubber spatula to blend the soy margarine with the cilantro, lime zest and juice, salt, and cayenne. Refrigerate if not using immediately.
- When the corn is cool enough to handle, peel down the husks without removing—they can be used as a handle when eating. Apply 1 to 2 Tbsp. of the cilantro-lime mixture to each cob and enjoy.
Makes 6 servings
You May Also Like
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
