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Fall brings all the goodness of a harvest and some of the best of that harvest is the last of sweet corn! We love grilled corn more than I can say and even when its too chilly (is it ever?) to fire up the grill you can make the most delicious ears of corn right in your own oven! Super simple, no fuss and the kids will love having their own ear of corn to shuck ! I’ll explain both methods, but these beauties were cooked in my oven.
- 6 ears perfectly ripe fresh sweet corn
- 6 teaspoons fresh cream butter softened
- salt for soaking water
- salt and pepper to taste
- Soak unshucked corn in ice cold salted water for 30 mins
- Drain and peel back one side of the shuck a few inches (No need to remove silks. They come right off cleanly after cooking)
- Spoon in a teaspoon of butter and pull the shuck back up
- Wrap tightly in aluminum foil (for oven grilling only)
- Place directly on to rack (oven or grill)
- Cook 15-20 minutes until kernels have softened to your liking, turning about every 5 minutes
- Cook 30-45 minutes until kerners have softened to your liking, turning about every 10 minutes
- Allow corn to cool for about 5 min and peel back husks and silks and remove.
- Add salt and pepper to taste.
Wrapping the corn in foil for oven grilling prevents a flash oven fire, but do be observant of what’s going on in your oven! You can also wrap your corn for the grill, but trust me its so delicious just cooked in the shucks you’ll want to give that a try. Don’t worry about the shucks looking burnt (You’re not eating them after all)but on the grill watch for any flash up.
Try grilled corn with your favorite compound butter for a delicious change of pace.