roasted corn on the cob


That was my reaction after reading this week’s French Fridays with Dorie recipe, Boulevard Raspail Corn on the Cob. Because, with all due respect to Dorie and her produce lady at the Boulevard Raspail market, who the heck wants to turn their oven on, much less up to 400, during corn season!

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Yep, this week’s recipe had us roasting corn on the cob. Bizarre. I maintained a stubborn skepticism about this recipe throughout the month, pretty much up until the day that the temperatures dropped and the thought of turning on my oven was no longer horrifying. Luckily, that day coincided nicely with the FFwD schedule.

So, on a cool(ish) summer day, this American living in Germany followed a French produce lady’s recipe for cooking that most American of vegetables. I roasted my corn at 400 degrees for 40 minutes! And then I smeared it with salted Italian butter.

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Was it good? Yes. Would I do it again? Probably not. Boiling or grilling just takes a heck of a lot less time and seems more fitting to the season in which corn on the cob comes to market.

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16 Responses to roasted corn on the cob

  1. Liz says:

    LOL…yeah, I’m totally with you about turning on the oven! I waited for a cooler day, too!

  2. jora says:

    I agree, grilling in the summer is just so much easier. Your butter looks excellent 🙂

  3. These were great roasted on the BBQ! In the husks too so they were super easy to shuck.

  4. Agreed that it’s odd to do in the summer. I happened to be in the mountains when I made mine so turning on the oven helped to take the chill out of the cabin. I found the taste better than boiling, but I like charred on the grill too.

  5. Although this technique was different…my corn was delicious! I usually roast mine on the grill, but I really enjoyed the oven roasted results. I thought it tasted better than boiling the corn.

  6. betsy says:

    I like all the international connections on this one. I agree, it tasted good, but it took too long, and it wasn’t worth heating up the kitchen with the oven. Microwaving is even quicker than boiling!

  7. Cher says:

    Yes, I was very glad we had a cool streak when it came time to turn on the oven 🙂

  8. Nana says:

    I will never boil corn again, we just loved the flavor using this method. Hubby and I always
    searched for the markets when we traveled thru Europe, they are so interesting. Have a great weekend.

  9. I waited for a cool day. I agree turning on the oven during the summer – well I will cook the corn another way. Have a great weekend.

  10. Christy says:

    It is tasty, but the oven in the summer is always an issue in the desert – Your corn looks so pretty and fresh!

  11. Teresa says:

    I was lucky with the weather, too. Otherwise, I might not have tried this. Boiling probably takes less electricity, but it certainly was easy to shuck the corn once it was roasted.

  12. Cakelaw says:

    Hey, great that you got to try it due to a break in the weather. Like you, I don’t generally have enough time to do this – a quick 3 minutes in the microwave will do me.

  13. Rose, so glad that you had no trouble finding corn in the husk in Frankfurt – it proved to be a bit difficult around here but in the end I succeeded – this was a new way for me to prepare corn and I must agree with you, although it was a nice learning experience, I would not necessarily prepare corn this way again!
    Glad to “see” you posting again!
    Have a lovely Sunday evening!

  14. Mary Hirsch says:

    Totally with you on your sentiments. You put my thoughts so cleverly into words. I wouldn’t do this again either – in boiling water with sugar added or on the grill. Both delicious. Both good enuf. Just love the pix of those two lonely ears of corn in your big oven, Rosa.

  15. Truth be told, I was so delighted that it was an easy “recipe” that it really didn’t hit me how unseasonal this technique seems. We did love the results and I am firmly out of my boiled corn routine – now I am anxious to try grilling and the microwaving that others are raving about……

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