Sunday, July 6, 2008

Cook Corn with the Husks On



Corn is in season and a weekly purchase at my house. I love shaving the corn off the cob with a knife and lightly sauteing it before putting it on pizza or in a salad (see my posts here and here). But when I don't want to do anything, I just put the whole thing in the oven. I don't even bother soaking the husk in water to prevent burning. I don't mind if the husk gets a little black, I take it off before eating the corn any way.

Keeping the husks on is a no-waste, natural way to avoid using tinfoil. I also cook my corn like this on the grill. I am starting to wonder why I ever used tinfoil with corn on the cob in the first place.

I am saving my money and the environment and just popping the whole thing in the oven. I turn it a couple times while it is in there. I know it's done when the husk is browned and shriveled up from drying out in the oven, about 15-20 minutes on 350 or 375 degrees. They turn out delicious!

Picture shows a whole Mary's chicken roasting along side cubed rosemary potatoes (see my post here).

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