Tuesday, August 19, 2008

Shuck Me So I Was Wrong!

I recently wrote about people insanely shucking their corn in the aisles of local grocery stores. I still stand by my low opinion of this ridiculous activity and most of my commentators agreed with me or confessed they followed this loathsome practice only due to ignorance.

However I did advise that you should wait and only shuck your corn shortly before you cook it.

I was wrong. You should cook your corn and shuck it afterwards.

While Googling for references to my blog (hey like YOU don't do that) I discovered Tyler Florence's recipe for roasting corn in that beautiful natural husk. I tried it and it was simple, easy and delicious.


My first retraction on my blog!

Roasted Corn on the Cob in Husk

Preheat oven to 350 degrees F.

Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft.

Peel down the husks and use as a handle when eating.

Try it and let me know what you think!


Gilahi said...

It's really, really good to roast ears of corn on the grill in this manner, too. If it's been around a while, you can dunk 'em in water just so the husks don't catch fire.

jimbo said...

You're right. I forgot to mention that. At our annual Korn Fest in Holmen, Wisconsin, the corn is roasted as it always has been.

Bob said...

OMG you are so right- Best. Corn. Ever! and might I add- I'll. Never. Boil. Again!