Roasted Corn-On-The Cob With Husk On

No grill?  No problem.  Like holding the husk while eating your corn on the cob?  No problem.  Want flavor on your corn on the cob?  That's covered here too.

This is all really quite easy to do.

baked corn on cob with husk

baked corn on cob with husk


The Recipe
Pre-heat oven 350 degrees

Ingredients:

  • Fresh corn on cobs, husks still on.

Preparation:

Pull off excess corn silk at the end of the cob.  Rinse off the cobs.  Place cobs in a pan and fill with sufficient water to cover tops of the cobs. Soak cobs for at least 35-40 minutes.

Drain off water and place cobs on a baking sheet.  Place cobs in the oven on the center rack.  Bake for 35 minutes or until corn feels soft when you press on the cob.

When ready, pull the husks back.  Pull off a long husk leaf and use to bundle and tie the remaining husk leaves.  This makes a great handle while eating the corn.  Pull off all silks.  Butter, salt and pepper to taste.


You may also be interested in trying your roasted corn-on-the-cob with this finishing butter:

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Plan on trying it out?  Let me know that too in the comments.  
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Fork Smashed Red Potatoes

Fork smashed red potatoes has the wonderful textures of being lumpy and smooth with the added flavors of Vidalia onions and lots of garlic. Want more flavor?  Just add shredded sharp cheddar cheese., garnish with sour cream or as I did here, add bacon bit.

This side dish is quick and easy to make.  And it's a great escape from making labor-intensive, fluffy smooth mashed potatoes but still offers appetite satisfaction when eating potatoes. 

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Leah Brakke, in her article "10 Healthy Reasons To Dig Into Red Potatoes," writes that it can lower stress levels; increase energy; is naturally fat and gluten free; and can contribute to healthy blood pressure.  You can get more details in her article at Black Gold Farms.

Leave the skin on!

Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium. Half of the fiber of a potato comes from the skin. On red potatoes in particular, the skin is already super thin, so it doesn’t detract from the taste or texture.
— Leah Brakke
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Just wash the potatoes, remove the little eyes and brown skin patches (if needed); cut into fourths; and throw into a heavy stock pot.  Roughly chop half a Vadalia onions; peel garlic cloves; add these to a pot; and boil until tender.  

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The Recipe
Yields 6 cups

Ingredients:

  • 6 small red potatoes, washed and quartered

  • 1/2 large Vidalia onion, roughly chopped

  • 6 whole garlic cloves

  • 2-1/2 cups of water

  • 1/4 cup butter

  • 3 Tablespoons of milk for additional moisture (optional)

  • Salt and pepper to taste

  • Suggested garnish: crisp bacon bits, shredded sharp cheddar cheese or a large dollop of sour cream. Garnish is optional

Preparation:

Add the first four ingredients to a heavy stock pot.  On high heat, bring water to a high rolling boil.  Lover heat to medium and continue to boil for 20 minutes or until red potatoes are fork tender.

Drain off excess water but retain just a little water, approximately 3 Tablespoons to 1/4 cup.  The retained water adds a bit more moisture.  Add the butter, salt and pepper. Using a fork, smash and gently stir the potatoes, onions and garlic.  If you decide to add shredded sharp cheese, gently stir it in after smashing the potatoes.


ENJOY!!

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Almost Cream-Style Corn With Ham Bits

Why call this dish Almost Cream-Style Corn?  It's made with frozen corn.  For me, true cream-style corn is made with fresh sweet corn cut right off the cob, juice and all.  But fresh corn on the cob isn't always in season!  That's when I use frozen corn. 

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Bacon adds a nice flavor to cream-style corn.  But I prefer bits and pieces cut from the shank portion of a bone-in hickory ham.  

Perhaps, this is because it's as close as I can get to those deliciously wonderful memories of my grandma's cream-style corn.  She always used the leftover scrapes of a smoked ham, a Virginia smoked ham--and of course, fresh sweet corn cut from the cob.  The steps in this recipe are the same, just a few substitutions--until fresh corn is once again in season.


The Recipe:
Serves 4.  

Ingredients for Almost Cream-Style Corn with Ham Bits:

  • 8 ounces pre-cooked ham bits and pieces (preferably cut off the shank portion of a bone-in hickory smoked ham)

  • 2 Tablespoons butter

  • 24 ounces frozen corn

  • 1 cup half and half milk

  • 2 teaspoons corn starch

  • 1/2 teaspoon fresh crushed white pepper or to taste

  • Salt to taste

Preparation:

On medium high heat, melt butter in a heavy skillet.  Add ham bits and pieces and brown them on both sides, about 5-6 minutes total.  Set aside several pieces for garnishing.

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Mix in corn and cook for about one minutes.  Using a fork, smash 1/4 of the corn kernels to release some of its juices.  Stir in milk and bring to a boil.  Stir in corn starch.  Set heat to low and simmer for 15-20 minutes, until a medium thick sauce forms.  Stir occasionally to keep corn from sticking.  

Add the crushed white pepper and salt (to taste) during the last few minutes of cooking.


 

Enjoy!

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You may also be interested in these vegetable recipes:

Corn Chowder Bacon And Sun-Dried Tomatoes

Anytime of the year is a good time for a hearty corn chowder!  But it seems particularly tasty in the fall as we adjust to cool days and nights. This corn chowder is seasoned with crispy bacon, extra sharp cheddar cheese and then spiked with bits of sun-dried tomatoes.  

Corn Chowder With Sun-Dried Tomatoes

Corn Chowder With Sun-Dried Tomatoes

 

A bowl of hearty corn chowder is then garnished with lots of delicious crispy chopped bacon.


The Recipe
Serves 6-8

Tool:  4-5 quart dutch oven, preferably cast iron

Ingredients:

  • 7 slices of fried bacon, diced

  • 2 small yellow onions, chopped

  • 3 garlic cloves, minced

  • 2 Tablespoons of butter

  • 3 Tablespoons of flour

  • 3 cups of chicken stock

  • 1 teaspoon of salt, preferably Kosher salt

  • 1 teaspoon of fresh ground black pepper (or add fresh ground white pepper at serving)

  • 1 large white potato, diced (russet or Yukon gold, whichever is available)

  • Sun-dried tomatoes, chopped 2.5 ounces (73 grams)

  • 2 pounds frozen corn (453 grams each). If you use fresh corn, you'll need 10 ears. You can also use a mixture of small white corn and yellow corn.

  • 2 cups of half-and-half milk

  • 1 cup (83 grams) of white sharp cheddar cheese, shredded

  • Optional: 3/4 cups of white sharp cheddar cheese, shredded for additional garnish

  • Optional: If you like a little heat, add cayenne pepper to taste.

Preparation:

In a 5 quart stock pot, fry bacon to a brown crisp.  Leaving about 1-2 tablespoons of the oil in the pot, remove bacon to a plate lined with a paper towel.  Add onions and cook to almost translucent, about 4 minutes.  Add garlic and cook for 1 minute.  Push onions and garlic to one side of the pot.  

Melt butter to just a few bubbles.  Add flour and stir to create a roux.  Add salt and pepper.  Add chicken stock and bring back onions and garlic back into the mixture. Add potatoes, bring to a boil and simmer for 10 minutes.  Add corn, sun-dried tomatoes and cook for about 5 minutes.  Add half-and-half milk and cheese.  Cook for about 5 minutes until cheese melts. 

While chowder is cooking its last 5 minutes, chop the bacon.  Serve chowder in a soup bowl or soup cup.  Garnish with bacon.  For a more cheesier flavor,  garnish with the additional shredded cheese.


This corn chowder recipe serves 6-8 people, so there is plenty to share with friends and freeze to eat another day.

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Enjoy!

Corn Chowder

Corn Chowder

 

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