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
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.
More from this classic cookbook:
- Tartine Regime
- Strawberry Tartine
- Lyonnaise Garlic and Herb Cheese
- Saint Germain Des Pres Onion Biscuits
Photo Credit: Julie T Cecchini