How To Roast Corn
Tips on How to Roast Corn
We’ve enjoyed this vegetable boiled, creamed and popped; learning how to roast corn will produce yet another delicious alternative to serving this delicious side dish.
The origin of corn is uncertain. It is thought to be a very old food, dating back approximately 7,000 years although in a totally different form that we know it to be today. In central Mexico, a grassy plant produced a stalk possessing tiny kernels sporadically placed along its length; the humble beginnings of corn. Called teosinte, this plant was recognized early as having edible properties, and began to be cultivated by the Aztecs and the Mayans. Through domestication and hybridization, teosinte became what the Native Americans called maize, and much later into today’s corn.
Years ago, corn was grown by some farming tribes of Native Americans as a valuable source of food. At that time, the vegetable bore little resemblance to what we see today. Still, corn was regarded as “life”, and therefore all variations of the name referred to life. Food was prepared simply then, not so much as a means of enjoyment but one of sustenance. They ate to survive, but could certainly appreciate the homegrown goodness of foods. Vegetables from their gardens were often eaten raw, but they soon discovered how to roast corn to bring out its natural sweetness and flavor. As exploration to the different areas was carried out by Europeans, the tasty vegetable was taken back to their homelands to share with their patriots. Soon, corn had gained a high reputation all around the world.
Today corn is often purchased in grocery stores instead of grown by many; a fact that is largely due to people who have insufficient land to farm. Corn can be bought at any time of the year thanks to canning and freezing techniques. In the early days of summer, however, roadside stands begin to popup across the country offering fresh picked corn on the cob. The season lasts about three months in most northern areas; longer growing opportunities are available in the warmer southern states. During this time, people clamor for the delicious sweetness of corn on the cob. It is often prepared by bringing a pot of salted water to a vigorous boil, dropping in the husked ears of corn and allowing the water to return to a boil on the covered pot. After about 5 minutes, the kernels soften and the corn is ready to eat.
One of the earliest and possibly still the best methods of preparing corn is roasting the ears. Learning how to roast corn is an easy skill, one that will likely become a favorite. It can be done in several ways. Using freshly picked ears with husks, pull back the husks without removing. Clean the silk from the ears, spread the ear with seasoned butter and bring the husks back up over the kernels, closing them up securely at the tip. Place the prepared ears on a baking sheet and roast in a 350° oven for 30 to 40 minutes.
Campfires are great opportunities to roast ears of corn. Leaving husks intact, dampen the ears with water and wrap each ear securely in aluminum foil. Dig out a shallow hole near the campfire, and place several hot coals on the bottom. Layer the wrapped ears and cover with more hot coals on top. Allow the ears to cook for about 20 minutes before carefully removing from the coals and eating.
Learning how to roast corn is returning to the roots of our ancestors; enjoying food in its simplest form. After savoring the flavorful corn after roasting, you may never return to boiling this vegetable again.