Friday, August 23, 2013

Boulevard Raspail Corn On The Cob

Corn on the Cob
Today, we made corn on the cob in French Fridays With Dorie.  I  love  fresh corn on the cob.   Instead of grilling or boiling the corn we roasted it in a very hot oven with the husk on.  I must admit, I was skeptical.  Would the corn be dry, would the husk catch on fire?  I could imagine a lot of things happening to the corn.  Well, Dorie  has another winning recipe.  The corn was so easy  to make and so  moist, and tender like delicious corn on the cob should be. The corn was served with butter, salt, and pepper.
This recipe can be found on page 336, in "Around My French Table." 






12 comments:

  1. Simple and easy! Great method for cooking.

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  2. Funny, I thought the corn silk might catch on fire…but it turned out great! The corn was cooked perfectly! Definitely a keeper! So easy and no clean up!

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  3. Couldn't have been easier! I worried about the husks catching fire too, but they didn't.

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  4. Glad you enjoyed and there was no fire :)

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  5. I too was a bit skeptical about roasting the corn with the husk. thankfully nothing happened :)

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  6. I was a little worried about fire, too, but I should have known to trust in Dorie - the method works perfectly!

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  7. This was good, wsn't it. I was OK with leaving the husk on because I'd already done it in the microwave. It seems counter-intuitive, but it is a great way to seal in the moisture.

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  8. Geraldine, so nice that you enjoy this method of preparing the corn as well - it looks wonderful and plump and delicious the way you presented it!
    Have a wonderful Sunday!

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  9. The corn looks great - I love simple recipes, and the roasting was one of those that you put in the oven and don't have to think about it.

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  10. Yep, so easy! There are a lot of great ideas in this book , aren't there?

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  11. I was worried about the husk catching on fire too! Glad I'm not the only one :-)

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  12. I am with you on how wonderful this was. I was previously a "boiler" only of corn but this really opened my eyes to other options. Which is usually what happens at French Fridays ~

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