Today, not only do we honor our fallen heroes but officially celebrate the beginning of summer. Like hamburgers on the grill, corn on the cob is a staple at cookouts all over the country. What could symbolize the warm, lazy days of summer better than a salty ear of corn sitting in a pool of butter on a paper plate? While thumbing through a 1984 copy of "1001 Recipes From your Favorite Hometown Newspaper" I came across a recipe for 'Corn Baked in the Husks'. Basically it calls for removing the silk from corn, tying and soaking the husks then baking for 25-30 minutes in a 350 degree oven. The more I researched baking corn this way the more I found comments from cooks who once having tried this method swore they would never go back to boiling corn again. I got to thinking how easy this would be to do in a dutch oven. I tried it today and was blown away by how amazingly good it was, I felt like I was eating corn for the very first time. The sweet kernels were tender and crisp, the color a brilliant yellow and the flavor intense. I was only able to fit 4 ears in my 12 inch shallow oven, next time I will try stacking a few more in my deeper one. Soaking the corn keeps the husks from burning and adds moisture to the cooking process. However, I have found recipes where this step is eliminated and you bake the corn as is with the same results. I turned my Camp Chef trivet over in the bottom of the oven, just to make sure the ears were slightly elevated. When the corn is ready just peel back the husks and silk, roll it in butter and enjoy one of the greatest pleasures of summer living.
Baked Corn on the Cob
While you are waiting for the coals to light soak corn, husks and all, in cool water.
Place a trivet in the bottom of your oven.
Place corn side by side on trivet or stack in opposite rows in a deeper oven.
Cook for 35-40 minutes with 10 coals in a ring around the bottom and as many as will fit on the lid.
|Soak corn while waiting for coals to light, place side by side on trivet