This recipe is SO simple and SO good that it will become a regular part of your summertime menus, whenever you can pick up fresh ears of corn. You should always pick up fresh ears of corn on the day you plan on eating them, and get them from a local produce stand, if possible, to assure they were freshly picked.

The reason for doing this is that as soon as corn is picked, the sugars in the kernels start turning to starch. This can not only affect the taste, making it seem “off” or a little bitter, but it can also make the texture of the corn gummy. Corn is best if you can eat it within 8 hours of it being picked.

 

INGREDIENTS

Corn on the cob

Salt/pepper

Butter

 

INSTRUCTIONS

Preheat oven to 400 degrees F.

Very generously season your cobs of corn with kosher salt and pepper.

Add a pat of butter to the tops and roast on a jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown. While it’s cooking, turn the corn occasionally.

Top off with a drop more butter fresh out of the oven!

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Quick Tip:  Another method for removing corn silk is to pull back all of the husks and remove as much of the top silk as you can by just pulling it off. Now get a rubber band and twist it a few times and slip it over one thumb and forefinger. Now rub the rubber band up and down the ear of corn and it will pull out the remaining silk.

Recipe and image courtesy of Danielle at Hugs & Cookies xoxo