It’s summer time and that means delicious fresh corn is everywhere. I used to shy away from making fresh corn because I didn’t like the shucking and silking – it seemed like a lot of work for very little payoff. I’ve roasted broccoli and green beans and asparagus in the oven so why not corn?
Roasting corn is probably the easiest and fastest way to cook corn. You just pop it in an oven for 30 minutes and then it’s ready to eat. Peel away the husk and the silk and enjoy. This is perfect for cook outs, picnics and other large gatherings.
- 4 Ears of Corn in their Husks
- Preheat the oven to 375
- Trim the tops of the corn and trim away any leaves that are unwieldy. Do not remove the husks.
- Place the corn directly on the racks of the oven and cook for 30 minutes.
- Remove from the oven, peel and enjoy!
You can apply this method to the grill for your next cookout. Simply put the corn – husks and all – over indirect heat and cook for 20 – 30 minutes until it’s cooked through.
The best part about planting your own vegetable garden is that you can put plenty of fresh veggies in the freezer for the winter months. A crucial step in freezing fresh vegetables is blanching (putting in boiling water for a short time) before freezing. This stops enzymes from breaking down the food in the freezer.
- In a large pot, bring salted water to a boil.
- Put fresh vegetables in the boiling water for 2 – 5 minutes until they are still a bit crispy.
- Drain vegetables and immediately put in a bowl of ice water to stop the cooking.
- Place into freezer bags or containers and store for 6+ months.
- The US produces about 40% of the world’s corn on over 90 million acres of land.
- The ear of the corn stalk (the part we eat) is the flower of the plant.