Corn-on-the-Cob, Husk-on

Enjoy grassy happiness of corn (which is a grass) without leaching all its nutrient and tastiness into boiling water!

1. Preheat oven to 350°F

2. Line corn ears, husk-on, with 2-3″ space in between

3. Roast for 30m

4. Add an ungodly amount of butter, sprinkle with kosher salt

Tip: you don’t have to buy those pesky corn holders stuff. Jab a pair of disposable chopsticks (un-separated) into the base of the corn before you butter, and eat it corn-dog style!

Ref: Alton Brown of Good Eats @ Food Network

Tips on corn selection

– ALWAYS buy husk-on corn, else you can’t roast them without drying out the exposed parts.
– NEVER buy corn with no tassel.
– Tassel should be sticky (sugary) when touch: it means that corn is sweet and fresh. The dry tassel indicates dry corn or starchy corn (if you must know: as corn ages, the sugar in it converts to starch, making it mealy in texture and floury in taste, yuck).
– Grab the ear with your open hand, close your hand around it, squeeze gently. It should feel firm, supple, and not at all soft.
– Corn worms are safe to eat. LOL. At least it doesn’t mean the corn has gone bad.

Published by Joey Ka-Yee Essoe

Joey is a member of Jesus our Redeemer Church, and a post-doctoral research fellow at Johns Hopkins Center for OCD, Anxiety, and Related Disorders for Children (JHU-COACH). She received her Ph.D. from UCLA, with a major in cognitive neuroscience and a minor in quantitative psychology.

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