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Ffwd: Boulevard Raspail Corn on the Cob, so easy

Ffwd: Boulevard Raspail Corn on the Cob, so easy
Boulevard Raspail is a chic and sophisticated part of Paris.  The market there is true to it's neighborhood.  It is a place to find delicacies and not just French ones.  It is where Dorie Greenspan uncovered this simple way to prepare an American favorite.  Roasting the corn in it's husks leaves a richness that gets boiled away in a pot of water.

 

  • Ears of corn with the husk on
  • Butter
  • Salt
  • Pepper

Roast corn in a 400f preheated oven for 20 minutes.  Turn corn over and roast for another 20 mintes.  In France you would cut the cooked kernels off the cob and serve in a bowl.  In America, husk corn, roll in butter and salt and pepper to taste.

It it is too hot for the oven, roast your corn on the grill.  Heat 1/2 of the grill to 400 F.  When you reach that temperature place the corn on the 1/2 of the grill that has no flame.  Maintain the temperature.  Cook for 40 minutes, turning over the corn after 20 minutes.

  roasted corn on the cob

Adapted from Dorie Greenspans Around My French Table.

 

More from this classic cookbook:

Photo Credit: Julie T Cecchini

Comments

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Betsy

This couldn't be easier, could it? Looks great, Julie.

Geraldine Saucier

Corn looks delicious. This recipe was a favorite at my house.

Teresa

I really liked the flavour this method imparts, too. Your top photo is gorgeous!

Christy

I love your photos - the corn looks gorgeous, plump and juicy. The husk really adds to the beauty of the corn.

Cher

That ear of corn is beautiful. I love that this can be done on the grill or in the oven!

Tricia

Great photos and thanks for the guidance on grilling. I previously only ever boiled my ears of corn but this roasting was such a hit that I will try the grilling for sure - thanks for the tips !

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