We've made it to Friday again - my favourite day of the week. For French Fridays with Dorie this week, we have not so much a recipe as a cooking technique - for corn on the cob.
This technique, named "Boulevard Raspail" after the name of a street market in France that sells organic produce, from whence Dorie got the idea, involves roasting corn in the husk in the oven for 40 minutes, then peeling off its "pajamas" and liberally dousing the corn with butter, salt and pepper.
I have done something very similar using a microwave for 3 minutes instead of oven roasting - I found that idea on the Internet.
What can I say - the corn tastes good this way, but corn tastes good boiled, or dare I say it, in the microwave. However, if you are already roasting some veges, chuck in some corn as well - you get yourself a nice one pot dish.
To see what the rest of the FFwD group thought, visit the LYL section of the website.
I agree it sounds good if you already have the oven on - I usually do corn in the microwave. I have roasted corn not in the husk and quite like the slightly charred kernels too. Whichever way I love corn on the cob!
ReplyDeleteThis was a fun technique to learn, and I am sure it will come in handy some day. I love the look of the butter melting on your corn!
ReplyDeleteNot going to lie, I thought we were making the dessert this week. I'm glad it's an easy one instead!
ReplyDeleteThat was pretty much my conclusion as well. My corn was good, but not better than what I can get with the quicker cooking methods. So long as you have fresh corn and don't overcook it, it seems like it would be pretty hard to get bad corn on the cob.
ReplyDeleteI got a recipe for corn grilled in the silks too. That was the first time I had cooked corn like that! I always have lots of butter, salt and pepper though :)
ReplyDeleteMy family loves corns...and with some butter on top? That's ever more addictive! :) and I love your easy microwave version too.
ReplyDeleteI agree...we love corn on the cob made every which way. I'm going to have to try the microwave!
ReplyDeleteI have to admit, I like corn just plain boiled on the cob - no seasoning required. You've reminded me I am overdue for some though!
ReplyDeleteI loved cooking them like this - on the BBQ. I'd do in the oven if I already had something else going on!
ReplyDeleteI've always microwaved corn, but this cooked the inside perfect while keeping the outside firm.
ReplyDeleteI thought this technique produced perfectly cooked corn on the cob! And It was simple! Next week Floating Islands…should be interesting!
ReplyDeleteI have never tried cooking corn in the microwave. now I want to try that too.
ReplyDeleteI usually microwave corn also. This was tasty too, but not different enough to heat up the kitchen with the oven. Glad you liked it.
ReplyDeleteYes it's hard to go wrong with corn and butter. I was wondering what 40 minutes in the oven would do to my corn but I was a bit disappointed as for me it didn't really do much. I still prefer grilling it for a smokier flavour.
ReplyDeleteYour easy version makes corn all the more addictive :D
ReplyDeleteCheers
CCU
Yes, if the corn is fresh, I love it no matter what the cooking method :-)
ReplyDeleteI am going to have to try the microwave method. We love corn on the cob at my house. Hope you have a great weekend:)
ReplyDeleteI have to try the microwave method. I've done on the grill, in the oven, on the stove, but never in the microwave.
ReplyDeleteMy mother was just telling me about the microwave method - it's just as easy to husk as the oven method. I may never go back to boiling corn again.
ReplyDeleteWhat an interesting idea to prepare corn in the husk in the microwave - I will have to try that method if I can get my hands on some more fresh ears of corn!
ReplyDeleteI've never heard husks called "pajamas" before but it is a perfect description, just perfect. You've taught an Iowa girl something special. Corn-on-the-Cob, as you said, is just good, any way you cook it. Always nice to have another technique. BTW, I like Fridays also.
ReplyDeleteI have to laugh but I have never prepared corn on the cob in the microwave - so that is a 2nd new technique I learned this week ! I think I was so happy that is was an easy week that I did not pay attention to having the oven on for that long in the summer :) But we loved the results.
ReplyDeleteI don't know...skeptical me thinks corn is best fresh as possible from the field, tender, juicy, and barely needing any cooking at all. To roast it for 40 minutes feels like a crime...lol. It feels like you would end up with field corn, the kind they feed to the four legged animals. The saddest end to summer is the end to the fresh corn picked straight from the fields, it's what I miss the most when fall arrives. Your corn is a pretty color!
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