Oven roasted corn on the cob+

1 how to

Ingredients

Quantity Ingredient
-any ammount

Directions

FRESH CORN ON THE COB

Remove exterior cornsilk.

Lay ears on middle rack in oven and turn the heat up very high.

When you smell the browned husks turn ears over and continue roasting for same approximate time. (About 5 minutes per side.) Remove ears from oven. Hold each ear with a towel and shuck off the hot husk and silk which will be brittle and brown.

Roasting corn really brings out it's true flavor. The shuck gives the ear it's own protection and becomes a handle when peeled back.

This info was gleaned from Craig Claiborne's "The New York Times Cookbook."

typed up by Mary Riemerman

Submitted By MARY RIEMERMAN On 05-01-95

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