Post by chief_cook2 on Mar 10, 2004 9:10:57 GMT -6
4 ears of fresh corn
3 Tbl of olive oil
Sea salt and pepper to taste
Peel the corn. Stand an ear on your cutting board pointy side up and hold firmly at the top. Take a sharp knife (preferably chef's knife but even a bread knife will work) and shave the corn next to the cob to release the kernels. They'll spill down onto your cutting board. It will take about 5 strokes to peel each cob. Repeat with the other cobs.
Put the kernels in a Pyrex pan (9 inches) or even a bread pan. Drizzle the olive oil on top and season to taste. Then swirl the corn to distribute the olive oil.
Roast the corn in a very hot oven -- 425 degrees for 15 minutes. Let stand for a few minutes before you serve it or you'll scorch your mouth.
For variations, you can add oregano or Italian herbs to give it an Italian twist. You can even experiment with a little cumin, chili powder, or cayenne to zip it up. It just depends on what you're serving the corn with. You decide. I haven't ruined it yet! I'm sure you won't either.