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splinky

corn on the cob

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If I roast corn on the cob in the oven is there anything I need to do to it besides removing the outermost husk and rinsing/soaking the corn? It's just going to end up in a salad so I don't plan to do any fancy prep

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I usually open the husk up and remove the silk before soaking and closing it again.

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Husk, remove the silk, rub a little oil on it, roast. No need to soak.

 

You can do it in a cast-iron skillet, too, without heating up the whole kitchen. Just turn it from time to time. (That's how I do it.)

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i have always thought that the silk comes off more easily after cooking, but i could be imagining that. ended up steaming in the microwave with the husk on and will roast off the cob in the oven. the remainder of the cooked corn and corn milk will become esquites, tomorrow. thanks guys!

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I've roasted corn the same basic way that I grill it: I just apply heat, no prepping involved (and no pre-soaking necessary). Husk it afterwards – and the silk comes off much more easily. Also, this seems to impart some interesting flavors. I can't remember how long I oven-roasted for, but for grilling it's about 12 minutes on a medium-high grill, turned once at the halfway mark. Just did this last night and the corn was cooked perfectly.

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What GG said. I take off the outermost leaves and toss the corn straight onto a hot grill. 10 minutes or so, a brief rest--during which the corn continues to steam a bit--and the remaining husk and silk are easily removed.

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pre-silking is more of a presentation thing, but I've put unsoaked corn on a grill before to have the husk spontaneously combust (it makes very fine ashes that Noma might like to use)

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pre-silking is more of a presentation thing, but I've put unsoaked corn on a grill before to have the husk spontaneously combust (it makes very fine ashes that Noma might like to use)

Yeah, special attention is called for. Haven't ever had mine combust, but my corn's like REALLY locally sourced.

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i have always thought that the silk comes off more easily after cooking, but i could be imagining that. ended up steaming in the microwave with the husk on and will roast off the cob in the oven. the remainder of the cooked corn and corn milk will become esquites, tomorrow. thanks guys!

 

I'll often soak and roast the ears on the grill (leaves and tassels on). About two minutes per side for five turns. Let it steam, then slice the kernels off and add to a good salsa.

 

With ears of corn in the 20 cents range right now, you can do a whole slew of them and jar the kernels with salsa for weeks.

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this was local bicolor corn, i ended up roasting the steamed kernals on a hot comal in the oven. i bought some red corn that i'm taking to a cookout tomorrow, that will go on the grill in the husk.

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