Tuesday, August 28, 2012

Summer Roasted Corn


Roasted corn baby! We have a friend that has a dad that is a farmer out on the northeastern end of the island. There is something about this corn that is just so sweet and amazing. Every summer I come home from work and there is a "FIFTY" pound bag of fresh corn on my deck. Yes I said fifty. Gosh I love this farmer I call him Sanford. His name is really Will. He even brings us winter veggies. It's a good connection to have. We've got the veggie hook up!  So I have managed to give all my family, friends and neighbors fresh corn. Roasted some up for us and still have ten pounds left. I go through this every year. So I am just going to freeze the rest. This corn is a staple at any festival or pumpkin field you go to here on the island. It's soaked in water, grilled to perfection then dipped in melted butter.  It doesn't get any better than that!



Start off with a bunch of fresh corn.
That's a lotta corn right there!
Carefully pull back each layer of husk don't take them off.
Remove all that stringy silk.
Care fully fold the husk back up.
Soak it in a big bucket of water for at least 45 minutes.
Tie each ear together with a piece of husk or twine.
Set them on fire.....It's ok
Grill over medium high flame turning occasionally 
until corn is bright golden yellow about 20 or 30 minutes
Then it will look like this. 



Drooling yet?


When you peel the husk back  it will look like this. This picture does not do it justice .
Dip or roll in melted butter and season with salt and pepper.
I like them plain no fancy smancy stuff. 
How ever feel free to do what ya like.

Ingredients
A bunch of corn ears, as many as you like
A big bucket or pot of water
A whole lot of melted butter, depending on how many you are roasting
Salt
Pepper

Directions
Carefully pull back each layer of husk don't take them off. Remove all that stringy silk. Care fully fold the husk back up. Soak it in a big bucket of water for at least 45 minutes.

Tie each ear together with a piece of husk or twine. Grill over medium high flame turning occasionally until corn is bright golden yellow about 20 or 30 minutes. They will catch on fire and that is perfectly ok.

Dip or roll in melted butter and season with salt and pepper.



*Tip if making a whole bunch for a cook out or party you can make them ahead of time and keep them in a cooler. The cooler serves a an insulator and keeps the corn toasty warm.

*shared at Totally Tasty Tuesdays, Weekend Potluck

3 comments :

  1. I love roasted corn! The corn crop around here was awful so we haven't been able to enjoy it as much as we would like to!

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  2. One of the most delicious parts of summer!

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  3. Thanks lady! Congrats on being the TK member of the week!

    ReplyDelete