Summer time in the Midwest means corn, corn, and more corn. Here are three great ways to enjoy corn on the cob. Corn partners well with butter, cream cheese, dill, parsley, chilies, and cumin.
Oven Roasted Corn
Roast whole ears of corn with their husks and silks attached at 450° for 15 to 20 minutes. If there are no leaves, wrap the corn in foil. When done, remove the husks. The silk will come right off the kernels.
Grilled Corn
Keep the stem attached to the ears, pull back the husks, and rub off the silk. Soak for an hour in cold water, then pull the husks back over the kernels, twisting them so they’ll stay closed. Grill for 15 to 20 minutes, depending on the heat of the fire, turning the corn every few minutes. As the corn steams, the kernels will turn bright and glossy. Pull back the husks during the last few minutes so the the corn caramelizes just enough to intensify its flavor (optional). Serve with butter, salt and pepper, chili powder and fresh lime juice.
Corn Roasted-in-the-Coals
Husk the corn, remove the silk, and wrap the ears in heavy-duty aluminum foil. Lay them right on top of the hot coals and cook for 10 minutes, turning a few times.