Pats of butter draw the eye to Brined, Oven-Roasted Corn on the Cob, an easy-to-make must-have for patriotic festivities.
Brined, Oven-Roasted Corn on the Cob
Makes 6 servings
- 6 ears corn, in husks
- 8 cups water
- 3 tablespoons kosher salt
- ⅓ cup butter, softened, plus more for serving
- Peel husks back from corn, leaving attached. Remove silks, and trim stalk end of each ear.
- In a large pot, heat 8 cups water and salt over medium-high heat. Bring mixture to a boil. Reduce heat to medium, and simmer until salt is dissolved. Remove from heat, and let cool.
- Add corn to water; place a plate over corn, and add a 15-ounce can to weigh plate down and keep corn completely submerged. Let corn soak for at least 30 minutes and up to 4 hours.
- Place rack in center of oven, and preheat to 350°.
- Remove corn and discard water. Cover corn with husks, and arrange on a rimmed baking sheet. Roast until husks are dry and corn is tender, about 30 minutes. Remove from oven, and let cool for 5 minutes.
- Meanwhile, in a small pan, melt butter over medium heat. Peel husks back from corn, and brush corn with butter. Return to oven, and roast until light golden brown, 10 to 15 minutes. Remove from oven, and let cool slightly. Season as desired. Serve warm with butter.
For more delicious, summer-perfect recipes, see “A Fête for the Fourth” on page 31 of the July/August 2017 issue.