corn Archives • New Nostalgia

How To Make Corn On The Cob In The Oven – No Shucking Mess!

{a repost from the archives}

I DO NOT like the mess of shucking corn. At all.

It is not a fun job, and I think I was traumatized as a kid once when husking corn. I vividly remember sitting at my Aunt Susie’s house with my cousins, outside in their back yard on a picnic table. We were sitting on the table itself, feet on the bench, husking corn. We had brown paper grocery sacks to catch the mess, and I loved getting to help my Aunt with dinner preparations. That is, until I opened up a piece of corn & a big fat worm nestled in a bed of silk, greeted me. I threw the piece far away from me, jumped off the table & squealed, much to the delight of my cousins.

I have not seen a worm in my corn since, and I have husked many a corn!

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This ‘steam in the husks while in the oven’ way to make corn is by far my favorite way to make corn. It is fool-proof, fast, and mess free. The steaming process makes the silk super limp, so once the corn cools a bit and you husk it, they come right off! So much better than husking before cooking the corn!

The only prep you have to do is cut off the tassel part of the corn. Be careful not to cut too far down into the corn, as you want the husks to envelop the corn in order to steam it while it roasts.

Place on a cookie sheet, and bake at 350 degrees for 30 minutes.

Let sit a few minutes before removing husks and be careful. There is steam in there. Cool enough to handle comfortably, husk and enjoy!

Oven Roasted Corn On The Cob
courtesy of Tyler Florence on Food 911

4-6 ears of corn

Preheat oven to 350 degrees. Cut off tassel part of the corn, making sure you do not cut too far down into the corn, as you want the husks to envelop the corn in order to steam it. Roast for 30 minutes. Let cool slightly. Peel down the husks, can use as a handle to eat the corn.

HOME/ How-Tos/ RECIPES/ Sides/ Simplifying

How To Roast/Steam Corn On The Cob In The Oven–No Shucking Mess!

how to roast corn in the oven, no shucking mess.

I am tickled about finding this super great trick to roast and steam corn at the same time. It is now the main way I make corn on the cob.

Why?

Because I DO NOT like the mess of shucking corn. Not at all. Blech.

This ‘steam in the husks while in the oven’ way to make corn is by far my favorite way! It is fool proof, fast, and mess free. The steaming process makes the stings super limp, so once the corn cools a bit and you husk it, they come right off! So much better than husking before cooking the corn!

The only prep you have to do is cut off the tassel part of the corn. Be careful not to cut too far down into the corn, as you want the husks to envelop the corn in order to steam it while it roasts.

Place on a cookie sheet, and bake at 350 degrees for 30 minutes.

Let sit a few minutes before removing husks and be careful. There is steam in there. Cool enough to handle comfortably, husk and enjoy!

Oven Roasted Corn On The Cob
courtesy of Tyler Florence on Food 911

4-6 ears of corn

RECIPES/ Sides

Black Bean, Corn, Avocado & Hominy Salad

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

I LOVE avocados! I seriously do! I have been buying at least 2 each week, but lately I have found myself grabbing a bag of them because I have found so many great uses for them. I use them to create a super creamy and healthy smoothie, and I also love to use them simply sliced on toast, then topped with sliced tomatoes and a couple leaves of basil.
At our most recent family get-together, my sister-in-law brought a great recipe of Black Beans, Hominy, & Corn. I loved it so much and could have stood there and eaten the whole bowl. I thought about the recipe and the only way it could possibly be made better was to add some avocado to it. That is what I did, and it turned out SO GOOD.

Black Bean, Corn, Avocado & Hominy Salad
2 cans black beans, drained and rinsed
2 cans corn, drained and rinsed
1 can hominy, drained and rinsed
1 avocado, chopped
1/4 cup chopped cilantro (or to taste)
1 red pepper, chopped
1/4 of a large red onion, chopped
2 tablespoons olive oil
2 teaspoons cumin
1/4-1/2 cup red wine vinegar, to taste
Juice of 1 lime
salt and pepper, to taste
Mix all together. Tastes best if you let the flavors mingle in the refrigerator for a couple of hours. Serve as a salad or with tortilla chips.

Avocados from Mexico

I recently added a recipe to the “Guac-Off” Contest that is happening at the “I love avocados on Facebook” page. I am waiting to hear the results, but I sure wish I had the above recipe at the time of the contest. I think it just might have won it. Yes, it is THAT good.

I have had fun exploring the Avocados From Mexico facebook page, it has free avocado screensavers, wallpaper, virtual gifts for friends and even ringtones. I downloaded the instrumental ringtone and my girls think is is so funny to see me break out in my Mexican Avocado dance when it goes off!

You can connect with Avocados from Mexico on Twitter, at Twitter@guacgrl. Avocado lovers are using the hashtag #iloveavocados, and you can too, if you decide to tweet your love of avocados!

What is your favorite way to use an avocado?

RECIPES/ Sides

Bean & Corn Salsa With Rice, Cheese & Chips To Dip

My friend, Traci, came to visit a few weeks ago. She didn’t want me to have to make lunch, so she brought along an awesome lunch of brown rice, homemade bean and corn salsa, some cheese and tortilla dipping chips. It was the most delicious, filling and simple lunch! I loved it. I knew after my first bite that I would want to share it with you all, so I grabbed my camera and took the picture above.

The salsa has amazing flavor. I am not a cilantro fan, so I was excited to see that this recipe used parsley instead. The lime juice and sweet onion were key ingredients for me.

We have been trying to eat less red meat around here, adding at least one non-meat meal a week. This recipe is the perfect way to get some fiber, veggies, and protein from the cheese and beans. If you wanted more protein, a side of grilled chicken would be perfect, you could serve it on a bed of rice with the salsa on top–pretty! I’ve been thinking about this recipe ever since I tried it and can’t wait to make it for my family!

Bean & Corn Salsa

3c. chopped seeded tomato (4-5 Roma)
1/2c. chopped Vidalia or other sweet onion
1/2c. chopped tomatillos (about 2 med.)
1/4c. canned black beans, rinsed and drained (I like 1/2c.)
1/4c. fresh corn kernels (I just throw frozen kernels straight in – I like 1/2c.)
2T. finely chopped fresh parsley
2T. fresh lime juice (1 med. lime)
1/2t. salt
1/2t. pepper
1/2t. hot sauce

Combine; cover and chill for at least 2 hours. I usually make the night before. Of course, I like mine put over Rice with a little cheese heated up in the microwave and then served with tortilla chips!

If you have never cooked with a tomatillo, what you need to look for at the store are tomatillos with green (not brown) papery skin, and firm flesh–no soft spots. The paper skin peels right off,(lil’ cutie shows you how in the first video below) and you can eat them raw or you can roast them, then blend them up into a green salsa (second video below). When eaten raw, they are firm and have a bit of a tart taste, which is perfect for the Bean & Corn Salsa recipe above. Roasting makes them smokey and soft.

RECIPES/ Sides

Creamy Potato and Corn Chowder

I loved the “oh mom, yum” and the “I love eating my vegetables like this, mom” that came from my kids mouths tonight at the dinner table. I am doing the “Eat From Your Pantry” Challenge, so I was very excited that I had all the ingredients on hand to make this Creamy Potato and Corn Chowder recipe.

I had homemade chicken stock, in mason jars, in the freezer, (read about the amazing nutrition homemade chicken bone stock has, here) and 1/2 a carton of heavy cream, leftover from a Christmas quiche that I made. I used a bag of frozen mixed vegetables instead of the corn for added nutrients.

It really, really was good. I can’t stress enough the amazing flavor homemade chicken stock adds to soups! It just makes for a deeper, richer flavor. Try it!

For the soup recipe, click here.