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!
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.
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.