As we enter into long and hot summer days, corn on the cob are popping up all over the local markets. An ear of corn is perfect for everything from BBQ with friends to a light summer meal. I like to bake mine for added flavor and aroma.
Different varieties of corn have varying phytonutrients. Yellow corn are rich in antioxidant carotenoids, with high concentrations of lutein and zeaxanthin – important for protecting eyes against light induced oxidative damage which can lead to macular degeneration.
To start, make sure the corn are organic, as a majority of conventional corns are genetically modified. To avoid GMO corns, look for ones that are certified USDA organic. You can also check Non-GMO Project for a list of certified non-GMO products. Then, pick the cobs that are tightly wound to their husks with fresh looking corn silk sticking out on top. If the husk or the corn silk looks dried out, chances are its been in the sun for too long.
The below recipe calls for butter, I recommend using grass-fed butter or ghee. Vegan alternatives include coconut oil or olive oil. In some countries where corn on the cob is a street-food, butter is skipped entirely and is replaced with sprinkles of lemon or lime.
- 2 ears of corn on the cob
- 3 tablespoon of melted butter (or a vegan alternative)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- ¼ tsp of dill weed
- ¼ tsp of parsley
- ¼ tsp of paprika
- ¼ cup of parmesan cheese (optional)
- Preheat oven to 450°F.
- Husk corn, remove silk then wash the corn.
- Place each ear on a12-inch square of aluminum foil, spread the melted butter on all sides of ears and season it with remaining ingredients. Seal the foil.
- Place sealed ears of corn directly on oven rack. Bake about 30 minutes.
- Remove the baked corn from the oven and serve hot.