Corn on the Cob

We love summertime and fresh corn on the cob. There is no better veggie than some sweet summer corn fresh from the farmer's market!

When the farmer's market has fresh locally grown sweet corn, I pick enough for two to three meals for the week. Can you tell we really love corn? I leave it in the husk in the fridge until I am ready to prepare it for dinner. 

There are so many ways to fix fresh corn. You can even just leave it in the husk and bake it or put in on the grill. When done, the silk will almost just fall off the cob. I prefer to bake it in the oven.

My boys and I gather round the kitchen table and remove the husk and silk from as many ears as we think we can eat for dinner that night (1-2 cobs is gracious plenty per person). Then we each use our own special blend of spices. Some of us like it kicking with hot spice, others prefer a more savory cob with no heat. We love trying new combinations each time. There is no limit on the combinations to be had; just use your taste bud imagination and enjoy. 

Corn on the Cob

Corn (remove the husks and silk)
Spices
Butter (room temperature or cold, not melted)
Aluminum foil

Preheat oven to 400 degrees

Cut aluminum foil large enough so that you can wrap the cob up and fold the edges nice and tight to make a steam packet.

Spread on the butter, then use your favorite spices. We use garlic powder, chili powder, salt, pepper, cayenne pepper (just a SMALL sprinkle goes a long way), and onion powder. I love to add some Parmesan cheese too.

Bake for 25 minutes directly on the oven rack. Be careful when opening the foil, the steam is hot and can burn.