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Chex Mix
Lidey Heuck
242 ratings with an average rating of 4 out of 5 stars
242
1 hour, plus cooling
Published June 27, 2024
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Heat the oven to 425 degrees.
In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.
Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.
Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.
5 1/2 minutes in the microwave, leave the husk on. Best corn ever
Inefficient, just steam them in a big pot, 1/2 inch water, on high with lid for 6 minutes. Its too hot to run the oven for 40 minutes.
An alternative to foil - instead of removing the corn husks and silks, carefully pull them down, brush with the herb butter, pull up the silk and husks (you can tear off a piece of corn husk and tie it around each ear to close the packets,) and roast on a sheet pan. Remove the husks and silk before eating - it will peel off easily. No foil to throw away.
Try using Old Bay seasoning in place of the salt and pepper.
Agree with others....why do this? 5-6 minutes in a pot of boiling water(w/husk off) or 4 or 5 minutes in microwave(w/husk on)...either way...good corn. Why heat up the house with a hot oven?
That’s steaming, just in the oven. If you can’t grill it, try broiling. Quick carmelizing without overcooking.
Way too much cooking time for me. It took the fresh out of my fresh sweet corn and most of it ended up in the trash. It just turned to chewy garlic flavored stuff. I’ll keep to my two minutes in boiling water, butter, salt and pepper and the fresh taste of fresh summer corn.
I steam husked corn in a half inch of Water in my big cast iron skillet. Covered. When it’s tender I take the lid off, let any Remaining water evaporate, and lightly Brown the ears in the hot pan, turning a Few times. Add good butter & sprinkle cobs With coarse ground salt to taste. Yum.
Has anyone had success with first boiling/steaming and then finishing / roasting / broiling in an oven/grill to carmelize the kernels? Instead of Old Bay, I use Chicken Rub, aka American Five Spice. Most contain Salt, Pepper, Garlic, Onion and Paprika as a base.
This recipe is fantastic - and works well when you're making other vegetables, potatoes, or bread in the oven and making other items on the stovetop. I do the corn and potatoes first, then continue with other items and it works well. We've done the corn left in the husk in the microwave, boiling it, steaming it, etc., but this turns out well.
Best corn i ever had, hands down, was picked off the stalk, husked, and eaten at ambient temperature right in the corn field. Sweet, tender and juicy. The further you go from the field, the longer your recipe must be to compensate for the lost freshness. Just one of the many prices we pay for city living.
Butter, salt and pepper, fresh herbs. No garlic. Oven? No. Grill? Yes.
What Robert said. Husk on, microwave 5 minutes, cool, peel, butter and salt.
Skip the oven, use a slow cooker. I put 1/2 cup of water in the bottom, then 4 hours on low or 2 hours on high. Same result as this recipe, and it doesn’t heat up the house. I also leave the husks on
Pray tell: if the ear of corn is tightly wrapped in foil how do you tell that it is lightly browned?
Agreeing with the contributors who suggested microwaving with the husks on. Delicious and sweet. Corn oxidizes as soon as the husk is removed. I never buy corn that has been shucked. Microwave 2 ears for 5 1/2 minutes. Husks and silk go in the compost.
I wrap the corn in aluminum foil, put some butter in the foil and finish with Old Bay seasoning. Pop them on the grill for about 8 minutes while I'm grilling something else that takes about the same time, The corn is fantastic!
Don’t they have picked-this-morning corn at the farmers’ markets in NY? Buy the freshest corn you can get, no more than 24 hours off the stalk. 2-4 hours is better. Steam it for 5 minutes. and flavor it to your taste. Thirty minutes at 425 might be necessary to give some flavor to week-old corn but really, you’re better off buying frozen.
Um, no. Tried this once, why not, but it's ridiculous to add these flavors to a yummy fresh ear of corn. I love garlic but not, as it turns out, when it's overriding that sweet corn flavor.
Use the America Test Kitchen technique: boil enough water to cover corn. Turn off heat. Submerge corn for 10 minutes (up to 30 minutes) with lid covering corn. Remove corn. Best corn on the cob you will ever have. No need for fattening butter.
Agree with others....why do this? 5-6 minutes in a pot of boiling water(w/husk off) or 4 or 5 minutes in microwave(w/husk on)...either way...good corn. Why heat up the house with a hot oven?
Use olive oil instead of butter, wrap in foil, 15 minutes on the grill, turn every 5 minutes
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