We are at the peak of the Indiana sweet corn season…and a nearby produce stand gets delivery fresh from the fields each day at noon. Tender and sweet, it’s the best corn the hubby and I have ever eaten. I always time my shopping to get their “gourmet” peaches and cream corn on the cob when it’s right off the truck…the sugars start converting to starch as soon as the corn is harvested, so buying and cooking while fresh is essential for the ultimate corn experience. I have grilled, steamed and even boiled corn on the cob, but until seeing this recipe from Dorie Greenspan, I had never considered roasting it. That may have something to do with my hesitation to heat the oven to 400º when the temps outside are oppressive…but a break in the weather came at the perfect time. The recipe came to Dorie via the proprietor of a vegetable stand at the Boulevard Raspail farmers’ market in Paris. The cobs are placed directly on the oven racks and cooked for a total of 40 minutes, with one turn at the half-way mark. Then the husk and silk are carefully peeled off and the corn is served slathered with butter and a sprinkling of salt and pepper. I made a simple compound butter with thyme and sauteed shallots. Corn on the cob is rarely seen in Paris, but I hope you have access to some this summer!
- 6-8 ears of corn, in their husks
- 1 stick (1/2 cup butter), at room temperature
- 2/3 cup minced shallots
- 2 tablespoons fresh thyme leaves
- Preheat oven to 400º.
- Place ears of corn directly on the oven racks. Roast for 40 minutes, turning once at the 20 minute mark.
- Carefully remove husks and silk from hot corn and serve whole or cut kernels off of cubs and serving in a bowl with butter.
- To make butter, saute shallots in 2 tablespoons of the butter till tender. Mix the shallot-butter mixture into the rest of the butter along with the fresh thyme. Season with salt and pepper to taste.
- Refrigerate butter in serving container till ready to use.