It may be past the peak of corn season, but there's still some really sweet corn on the cob to be found at the farmer's markets. This has been a decent year for local corn here, I have yet to husk a deformed or wormy cob.
The easiest way to prepare corn on the cob is to simply husk and boil it, and season it up. You can even microwave it. But if you're cooking dinner, and the oven is hot, roast corn is the best. The concentrated flavors from roasting intensify it's sweetness. It might be the easiest vegetable side dish ever.
I've been experimenting with roast corn for a while. Pre-cooked, sprinkled with cheese and broiled. Smeared with pesto or lime, cilantro and garlic. Sprinkled with curry powder or cayenne. You can pretty much add a dash of whatever feels right to tie in to the dinner theme.
My favorite simple roast corn recipe lately is to just wrap the corn tightly in an aluminum foil packet with a little butter or oil, sea salt, pepper and fresh oregano. The oregano seems to add another element to the sweetness, just giving it a fresh, green-tasting twist.
Oregano-Scented Roast Corn
corn on the cob, husked and cleaned
butter, vegan margarine or olive oil
coarse salt (Kosher or sea salt)
fresh oregano (2 sprigs per cob)
Heat oven to 425F.
*Any temperature between 375-450 will work, just adjust the time accordingly.
Place corn cobs on tinfoil large enough to wrap entirely. You can put two in each packet for easier handling. Add a dab of margarine or a small drizzle of olive oil. Sprinkle lightly with salt and pepper, and add the whole sprigs of oregano. Seal the packet at the top, and make sure it closes tightly, as the corn will cook faster if it can properly steam itself.
Roast for 15-20 minutes, as long as 40 minutes depending on desired tenderness.
This simple corn makes a great side dish to meals like these: