Tuesday, May 24, 2011

Oven-roasted Cajun corn

I just love corn! On the cob, off the cob, cream-style or in Grady Spears’ Corn Casserole, you just can’t beat it.
This is a quick and easy way to prepare fresh corn on the cob. While I also like cooking corn in the husks, this method saves a little time and labor (if you buy it already out of the husks, that is) and allows you to cook it in butter and spices for a great flavor.
Here’s what you’ll need for 2 servings:
2 cobs of fresh sweet corn, with husks removed
2 squares of foil, large enough to wrap one cob in each
Butter, margarine or spread
Tony Chachere’s Original Creole Seasoning*
Preheat oven to 350 degrees.
Place each cob on its own piece of foil.
Cover the top side of each cob in butter (to your liking) and sprinkle generously with the Creole seasoning. Wrap them up and place in the oven. Cook about 30 minutes. If desired, you can then open the foil packages up and broil for a few minutes to brown them up just a little.
*If you don’t like Cajun spices, feel free to experiment with your own favorites. Sometimes I’ll alternately use a blend of sea salt, coarse black pepper and cilantro.
Tonight, I served this corn with Rachael Ray’s garlic grilled skirt steak with bread salad. Minus the tomatoes, because neither of us like tomatoes (unless they’re in ketchup, salsa or pizza/pasta sauce, of course). I also used some chunks of French bread (from a baguette) instead of the rolls. I cut the recipe in half since there's only 2 of us, and tonight's entire meal for 2 cost only about $9. It looked like this:

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