Oven Roasted Corn on the Cob

The other day I was watching Tyler's Ultimate on the Food Network. I think he may have been making fried chicken or something, but his oven roasted corn on the cob is the only thing that stuck in my brain. So when my father-in-law brought by some fresh picked homegrown corn last night I knew I had to try Tyler's technique. It's so simple. Try it. You will never boil corn again. You will not even bother grilling corn again. If you are like me, you'll probably find a way to make corn part of every meal for the rest of the season just so you can eat corn this way. I'm totally serious.



Oven Roasted Corn on the Cob
recipe by Tyler Florence

4 ears fresh corn (that's it. nothing else.)

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

Note: I actually put mine on a cookie sheet because I was afraid some of the silk would fall off and burn. I also twisted the husks off when the corn was done...the husk and silk freak my kids out. You can add butter and salt if you really want to, but you won't need it.

Dish(es) of the Week: Black Bean Corn Salad & Cilantro Lime Chicken

I debated which dish to post this week & then realized they are just best together. This makes for a simple, healthy summer meal.



Black Bean Corn Salad

4 Tbsp olive oil
juice of 1 lime
1 red onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
3 Tbsp cilantro, chopped
1 red bell pepper, diced
1 tomato diced, or 1 cup cherry tomatoes
1 can black beans, rinsed & drained
1 can corn kernels, drained,
salt & pepper to taste
1/2 avocado (optional)

In a large bowl, whisk together the olive oil and lime juice. Add the rest of the ingredients and toss gently. Add salt and pepper to taste. Garnish with extra cilantro or sliced avocado. Serve with grilled Cilantro Lime Chicken!




Cilantro Lime Chicken

2 Tbsp olive oil
1 lime
1 clove garlic minced
1/4 tsp salt
3 Tbsp cilantro, chopped
1 lb chicken (I used boneless skinless thighs)

Remove zest from lime and set aside. You will need the juice from the lime as well. In a resealable bag, mix the olive oil, lime zest, lime juice. garlic, salt and cilantro. Add the chicken, seal bag. Squish the chicken around in the marinade until it well coated. Marinate for 1 hour in the refrigerator. Cook on a hot grill about 5 minutes each side. Garnish with cilantro!