Tuesday, 6 September 2011

Corn on the cob!

These are locally produced corns that were picked the day before I bought them.

I've found a really good way of cooking them to keep them sweet and tender by using roasting bags tied tight and baked in the oven, it keeps all the flavour right where it needs to be.

For each corn you will need a dessert spoon of butter, don't be tempted to use margarine or low fat spreads as you simply won't get the proper flavour.



As stated above you will also need a large roasting bag with a secure tie to keep the bag shut tight while cooking (you can get these from most shops and supermarkets).

pre-heat the oven to 200°fan/220 conventional/ gas mark 7

Place the filled roasting bag to a baking sheet and put on the middle shelf of the oven for an hour or until the corn is soft and juicy.

Serve alone or alongside grilled chicken.







2 comments:

At Anna's kitchen table said...

Love this idea Eleanor!!! I'll have to give it a go!!

Anonymous said...

I have to make this! My children love corn on the cob but I can't stand the smell of it boiling. So do you have to leave the husks on while cooking? Sometimes I can only buy them without the husks.

Francesca xxx's