3 Common Ingredients & 3 Easy Steps – You’ve Got This!
The availability of fresh corn on the cob is one of the reasons I like summertime. I’m not a fan of the heat, the humidity or the bugs, so if it weren’t for the amazing bounty of fresh produce that summer and a long growing season create, I would move someplace where fall and spring were the predominant seasons.
Who can resist a succulent ear of corn? Whether you nibble the kernels off the cob by going around it in dainty circles, or you mow down each row from end-to-end like an International Harvester running amok, there is nothing like the feeling of those plump golden kernels exploding beneath your teeth as you rip them from their moorings. Ah!
I have never seen anyone slowly consume an ear of corn on the cob. Usually, it is done at full speed, almost while you are holding your breath, only coming up for air after every last kernel is inhaled, with a gasp like a swimmer breaking out of the water, starving for oxygen.
Danielle’s simple, satisfying recipe for oven-roasted corn will help satisfy your corn cravings. Slowly roasting the ears in a hot oven will transform the kernels into bits of caramelized sweetness.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Everyone hates trying to get the silk off the corn cobs, but nobody likes getting it stuck in their teeth. Here is one method. Remove the outer leaves from the husk. Peel back the top inch or so of the inner leaves, grasp all of the silk in your strongest hand and get a good grip of the ear with your other and give a sharp tug. Mist, if not all of the silk should come off.
Recipe and image courtesy of Danielle at Hugs & Cookies xoxo
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