Saturday, September 29, 2012

Oven Roasted Corn on the Cob with Garlic Parsley Butter

The farmer's market is my best friend. Me at a farmer's market is like a kid in a candy store. I want to buy everything. I randomly stumbled upon one the other day when I was driving a friend home who lives in Bloomfield (Pittsburgh's Little Italy). We were driving down her street just about to get to her house when we both spotted the familiar white tents and trailers in an empty lot on her block. "Is that a farmer's market?!" we both screamed. Indeed it was. The monsoon that was pouring down on us at the time did not stop us from walking down the street and admiring all the beautiful vegetables and fruits and herbs and flowers that adorned the tables. There were buckets of butternut squashes the size of a small child. My friend had to hold me back. She knows, along with most people that know me, that I have a butternut squash addiction. Next time, I told myself. Next time. I came home with some onions and garlic instead.

I should have bought more garlic.
I use a lot of both of these when I cook, so I knew neither would go to waste. For some reason the man I bought these from also threw in three ears of sweet corn. I don't normally buy sweet corn, but I willingly accepted it since he made me taste it and it. was. amazing.

I've always been intrigued by flavored butters, but I've never actually made my own. I thought a flavored butter would be a delicious way to enjoy the corn cobs for dinner. I had some leftover fresh parsley that I bought the other day, so I got that out of the fridge and got to work.

Grab a stick of softened butter, a few cloves of garlic (I used 3, but I reallllllllly like garlic, so you can tone it down if you'd like), a small handful of fresh parsley, and some salt.

Look how pretty.
Chop that parsley and those garlic cloves like crazy. Throw everything into a bowl with the butter, then sprinkle with some salt.

This is the only salt I use when I'm cooking. Love it.
Stir, stir, stir, stir, stir. Stir until everything is combined and looks delicious.

Take a quick taste to make sure all your amounts of ingredients are to your liking. Need more salt? Add more salt. Need more garlic? You always need more garlic. You can never have too much garlic. Throw in a little more garlic.

Transfer your delicious creation into a container to put in the fridge so you can use it over and over again.

You get to live in the fridge, now. You're going to make some nice friends in there. Tell the Greek yogurt on the bottom shelf I said hi.
The great thing about flavored butters is that they are so versatile. Brush some melted butter over breadsticks before baking. Use it to jazz up some steamed vegetables or plain pasta. Spread some on some toast for a super easy garlic bread.

You might have to use your roommate's bread because you suck at grocery shopping and forgot to buy your own, but it's ok because you're going to share the butter with him.
Once you finish making the butter and realize how delicious it tastes and smells, you almost forget that the reason you made it is to eat with the corn on the cob. Make sure you get out that corn on the cob.

FDR was guarding the corn for you, don't worry.
Preheat your oven to 350 degrees. Go crack open a beer and turn on some Jake Owen because you're about to eat corn on the cob so you want it to feel like summer. And what makes summer feel more like summer than drinking beer and listening to a little Barefoot Blue Jean Night.

Once the oven is all hot and bothered (sorry) put the ears of corn directly on the oven rack. It sounds scary, but it's going to be ok. Roast them for about 30 minutes or so, or until the kernels are soft. Let them sit for a bit.

Once they've cooled down a little and you don't get third degree burns when you pick them up, shuck those bad boys.

Built in handles!

Get your delicious butter and smother your corn with it. Throw some more salt on there too, since you're all about eating healthy.

Eat all of the corn you made and curse yourself for not coming home with more corn from the farmer's market because that was one of the most delicious things you've ever eaten. Stand in front of your pantry and spice cupboard brainstorming at least 15 more different types of flavored butter you can make because it was way too easy and you're definitely going to be trying that again soon.


Oven Roasted Corn on the Cob with Garlic Parsley Butter

  • Ears of fresh corn
  • 1 stick butter, softened
  • 1/4 cup fresh parsley, chopped
  • 1-3 cloves garlic (depending on preference), chopped
  • 1/2 teaspoon salt
  1. Preheat oven to 350 degrees.
  2. Combine butter, parsley, garlic, and salt in a bowl. Stir to combine.
  3. Place ears of corn, husks included, directly on oven racks. Cook for about 30 minutes, or until soft.
  4. Once they cool for about 5 minutes, shuck the ears of corn. Spread butter over the kernels and serve.
  5. Put leftover butter in a covered container and store in the fridge.


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