Roasted Corn Perfected

Not only is this the easiest method I’ve found, I promise it will ensure you’ll always have perfectly crisp, flavorful corn.  I’ve always found heating up a huge pot of boiling water in the middle of the summer to be quite ironic.  It’s summer and I’m trying to stay cool… especially in Houston.  If I had kids I could employee to husk the corn, maybe I’d feel differently, but I hate doing it and would find trials of sink across my kitchen floor a week later.  So, I found the easiest possible recipe and haven’t turned back.

Method

• Preheat oven to 350 degrees F.
• Soak the corn, in husk in cold water for 15 minutes.  This helps the corn stay moist and makes it much easier to peel when it’s ready.  I also cut off the very tip where the sink hangs out, if you leave it on it tens to smoke and burn in the oven
• Pull the corn out of the water and place directly on the over rack and roast for 30-35 minutes until the corn is soft.
• Peel down the husks and use as a handle when eating.  Coat with butter, salt and pepper.  Enjoy!
• If you’re looking to liven up your corn, here are a few ideas to get you started.

Savory Butter
3/4 c. soft butter
2 1/2 tsp. salt
1 1/2 tsp. dried oregano
1/2 tsp. garlic salt
2 tsp. chopped chives or minced green onion

Rosemary Butter
1/2 cup softened butter
1 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon marjoram

Spicy Parmesan
1 cup shredded Parmesan cheese                                                                                                                                                                                    1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup Mayonnaise