Since I’m still looking for uses for all the herbs and other plants I’m growing in the garden, I decided to experiment with some corn on the cob which I had to use before it went bad and the chives I rued planting. The results were surprisingly good.
Here’s what you’ll need:
- 2 ears of sweet red corn (I’m sure you can substitute sweet yellow or white corn)
- 2 Tbsp. honey butter
- Salt and pepper to taste (I prefer sea salt and freshly ground peppercorn.)
- 5-10 Shoots of onion (or garlic) chives
- Aluminum foil to wrap corn and a conventional oven is helpful
- If you’re daring (like I am), you can also throw in a few leaves of sweet basil and lemon balm
Don’t worry too much, it’s easy.
1. Preheat the oven to 375 degrees.
2. Remove the husk and silk from the corn and place them in their own individual sheet of aluminum foil (foil should be large enough to wrap the entire year).
3. Spread a tablespoon of honey butter on each ear of corn, sprinkle each with salt and pepper, and snip a few shoots of chive over each. (I used regular kitchen scissors to snip the chives into 1/8″ sections making sure to cover the corn cobs from tip to tail.)
4. Wrap up the aluminum foil tightly and place them directly on the oven rack.
5. Bake for about 20-30 minutes — try to avoid over-baking, otherwise you’ll have soggy corn on your hands and no one likes soggy corn.
6. Take out of the oven carefully, unwrap and enjoy.
These were so yummy that I’ll probably be making some more tonight.