I love fresh sweet corn and have been eagerly waiting for the season. Last weekend I gave in and bought corn from the grocery store, even though it rarely matches the flavor of corn picked at a farmers market just an hour or two before cooking. The supermarket corn was fine, but I’m still holding out for the really sweet, freshly harvested ears.
My favorite way to cook corn combines convenience and great flavor. Boiling a big pot of water in the middle of a hot summer day isn’t appealing to me. If I had a grill I’d grill the corn every time — grilled corn develops a fantastic smoky, caramelized taste. Since a grill isn’t always an option, roasting corn in the oven is my next choice. It delivers superior flavor compared to boiling and lets you cook many ears at once. While the oven does warm the kitchen, I find the flavor payoff is worth it.
I first learned this oven-roasted method from Love Veggies and Yoga. I started using it last year and now it’s my go-to technique for corn on the cob. An oven lets you roast a lot more ears at once than a pot of boiling water, and baked corn is easier to peel afterward, which is helpful if you plan to cut the kernels off the cob for salads, salsas or fritters.
To roast corn in the oven, preheat to 425°F (about 220°C). You can pull off a few of the outer husk leaves and trim the silk at the tip if you like, but it’s not necessary. Place the ears directly on a baking sheet and roast for 30–40 minutes. At 30 minutes the corn will be cooked through; extending to 40 minutes deepens the caramelization on the kernels and gives a slightly charred, grilled-like appearance and flavor on the bottoms.
Remove the corn from the oven and let it cool slightly. Then peel away the husks and cut the kernels off the cob if you prefer to use them in other dishes. I usually cook corn as soon as I bring it home because it’s sweetest right after harvest. Once roasted, I either serve it right away or slice the kernels off and refrigerate them for later use — they’re perfect for fritters, salads, or adding to soups and salsas.
Tex-Mex Corn Fritters
Adapted from Closet Cooking
Serves two
- 2 cups fresh corn kernels (cooked and cut from the cob is best; thawed frozen corn works in a pinch)
- 1/4 cup cornmeal
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup grated cheddar cheese
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 green onion, chopped
- 1 handful cilantro, chopped (optional)
- 1 small jalapeño, seeded and finely chopped (optional)
- 1 tablespoon lime or lemon juice
- 1 tablespoon oil for frying
In a mixing bowl whisk the eggs with the flour, cornmeal, salt, lime or lemon juice, chili powder and cumin. Stir until smooth, then fold in the corn kernels, chopped green onion, cilantro and jalapeño if using, and the grated cheddar. Mix until combined but don’t overwork the batter.
Heat a large nonstick or well-seasoned skillet over medium heat and add the tablespoon of oil. Once the oil is hot, spoon about 1/2 cup of batter into the pan for each fritter, gently flattening each mound into a 1/2–3/4-inch thick pancake. Cook for 3–4 minutes without moving them so a golden crust forms. When the underside is nicely browned, flip and cook the second side until golden and cooked through.
Transfer cooked fritters to a plate lined with paper towels to drain briefly, then serve hot with salsa, sour cream and extra chopped green onions. These fritters pair well with a simple salad or make a tasty side for grilled meats and fish.
Roasting corn in the oven is an easy, flavorful method that scales well when you have several ears to cook. It keeps the kernels sweet and allows you to prepare corn ahead of time for salads, salsas, fritters or simply to enjoy with a pat of butter. Try it this season — it’s a simple way to bring out the best in fresh sweet corn.