I usually boil my corn in sugar water and then slather it with earth balance, but never again. I found a better and more tasty way to prepare corn on the cob… roasting it in the oven!
I also usually kept my corn around for three days or so before I got around to cooking it. But I read recently that corn is best eaten as soon as possible, because the longer it sits around the more starchy it gets and the less taste it has.
So when I received corn on Produce Wednesday, I roasted it that day. It was AMAZING, I didn’t even put earth balance on it, I just ate it straight from the oven as soon as it was cool enough to handle.
Roasted Corn on the Cob
idea from fat free vegan
- Rinse and trim corn, but keep husks on.
- Preheat oven to 350°F.
- Put corn (in husk) directly on the rack, and roast for 30 minutes or until tender.
- When cool enough to handle. Peel husks back, the silks will come of easily (amazingly easily).
- Grab the peeled back husks, twist and pull to remove the husks in one chunk.