Eating fresh corn on the cob dripping with butter is one of the great pleasures of summer. But sometimes heating that giant pot of boiling water on the stove is not, especially when it’s 98 degrees outside. However, if you’ve got your Wood Stone oven heated up, roasting the corn is super easy and also provides it with a nice smoky flavor as the husks begin to char.
- Carefully open the ears, pulling the husks down to remove the silk.
- Soak in cold water for at least 30 minutes.
- Pat dry and spread with butter and sprinkle with salt.
- Fold the husks back over the corn and wrap the open ends with foil.
- Roast on a sheet pan in the center of the oven at around 525° F for about 8 minutes total, rotating pan 180° and turning corn over half way through. Flame Height around 2.
TIP:
- Flavor the butter! My family likes garlic and parmesan – or add fresh thyme leaves. Lime juice, chile powder and cotija cheese combined is fantastic!
~Chef Ann