I don't know about y'all, but the Texas weather seems to be a little more bipolar than usual lately. I never know if it's gonna be 95 degrees and swampy, or pouring rain and in the 60s with the tornado sirens blaring; it seems like lately we've been experiencing both extremes in the same day. This weather is giving me whiplash; and it certainly makes it difficult to plan what I'm having for dinner.
To grill, or not to grill? That is the question, y'all.
My family absolutely loves to grill out: chicken, fish, pork, steak, veggies, fruits, breads. You name it, we've probably put it on the grill and served it up hot and sizzling; but constant shifts in weather make it difficult to plan ahead for this kind of cooking. You can't very well cook out when it's hailing and raining so hard that your whole patio is flooded; on the flip side, it get's so hot and dry in Texas that the city mandates "burn bans" and it is downright illegal to light up a grill for fear of setting your whole yard on fire.
So what do you do if you're craving that nice grill flavor but don't want any fuss? Fire up your oven, folks. I came up with this ridiculously simple, but super scrumptious corn on the cob recipe during a burn ban last year; and I've been sharing it with people ever since. Now I can't wait to share it with you!
Oven Roasted Corn on the Cob
8 medium ears of corn
1 tablespoon of melted butter
1 tablespoon of extra virgin olive oil
Salt and Pepper to taste
1-2 tablespoons of your favorite dried herbs (optional)
Preheat your oven to 375 degrees. Carefully pull down the shucks of your corn but DO NOT REMOVE THEM. Remove the silk from the corn. Combine the EVOO and the melted butter. Baste your corn with your butter/oil mixture. Sprinkle with salt and pepper. If you wish, you may also sprinkle on your favorite seasoning (I usually use whatever seasoning I put on my meat). My favorite herbs to add are dried parsley and basil, cayenne pepper or Cajun seasoning, Montreal steak/chicken seasoning, or granulated garlic. (YUM!!!!)
Carefully replace the shucks so that they are covering most of the corn (as shown in the picture). Roast in the oven on a baking sheet or a piece of foil for about 25 minutes. (Less if you like your corn a little al dente like me, or more if you like your corn really soft and juicy). The shucks will darken in color and that's A-OK.
Serves 6-8 people.
I hope y'all love this dish as much as I do! If you have any questions, comments, praises, critiques, concerns, or you just wanna say howdy, leave a comment below or shoot me an email at firstname.lastname@example.org.