Hurray! Summer is here, it’s hot and sunny here in Harbor Springs (that means I’m happy, Craig less so, he’s not so thrilled with sun or heat).
We are off for a walk in the woods and if that’s too hot we’ll head to the beach.
Here’s an easy way to make corn on the cob even tastier than usual. What’s nice about this method is you can wrap the corn ahead of time and have it ready to go into the oven. It requires 30 minutes in the oven but it will stay warm for at least 15 minutes after you take it out of the oven, so it’s a nice way prepare corn when you are entertaining and want to have everything arrive at the table nice and hot.
Preheat oven to 425 degrees F.
Carefully peel back husks and remove as much silk as possible while leaving the husks intact. Pull husks back over corn and wrap each husk with aluminum foil. Place corn directly on oven racks and roast in oven for 30 minutes. Toss foil wrapped corn in a large basket and serve. Be very careful unwrapping the foil and removing the husks,the corn stays hot for quite a while. The silk that was left on the cob comes right off with the husks.
Happy Memorial Day!