Hurray! Fresh corn is here.
If ever there was a signature summer food, it would definitely be corn on the cob!
You can boil it, oven bake it, grill it, and I guess you could microwave it…but I will deny ever suggesting that.
Before we can cook…and more importantly, eat, we have to shuck that corn and remove those pesky silks. To easily clean your corn, peel back the outer leaves until you have one thin layer of inner leaves. Peel back the leaves at the top until you can see the top few rows of kernels. Grasp the tops of the leaves and the tassel of the silks together and firmly pull them straight down. That should remove most of the silks. Use a toothbrush to remove any remaining silks.
Sweet corn is great with butter and salt, but I decided to spruce mine up a bit with some garlic lime butter. I brushed the ears of corn with my spruced up butter and put the husks back around them for baking. Then, I popped them in the oven for 30 minutes at 350 degrees. How easy was that?
After the corn came out of the oven, I peeled back the husks and brushed them with some more of that spicy, tangy garlic lime butter. Since I’m sprucin things up, how about a little cotija cheese and a sprinkle of cilantro and chives. That’s pretty as a picture!
And, mmm so good!
- 4 ears of corn
- 4 Tbsp butter
- zest and juice of 1 lime
- 2 cloves garlic, minced
- 1/4 cup cotija cheese, crumbled
- 2 Tbsp chives, chopped
- 2 Tbsp cilantro, chopped
- Preheat the oven to 350 degrees
- Shuck the corn by peeling back the husk and removing any remaining silks with a toothbrush
- Melt butter and add lime zest, lime juice, and garlic
- Brush ears of corn with butter and cover with husks
- Bake for 30 minutes
- Remove corn from oven, peel back husks, and brush with remaining butter
- Sprinkle cheese and herbs over corn
- If you can't find cotija cheese, feta cheese would be a good substitute
- Substitute any herb you like, dill would be great!