Wow! It's been awhile since I've updated my blog! Yikes! Lots has been going on at our house, including a spur-of-the-moment adventure to Alaska! That was back in March-April.
So, on to the recipe. Actually, it's not much of a recipe, but more of a new-to-us cooking method. For Christmas this past year, I bought myself an oven roaster. I thought it would come in handy for feeding a large group of people (not that I do it often!). But I really bought it because I thought it would work great for cooking on the back porch in the summer. We don't have air conditioning, and it gets rather toasty in the house. When it does, I certainly don't want to add to the heat and humidity by boiling a canner full of water to make corn on the cob. Sometimes we will grill it, but often we want corn on the cob with a sandwich or something "light."
I tried my first batch of corn on the cob in the oven roaster a couple days ago, and it turned out great! Here's what I did:
I put 3-4 cups of water in my roaster, put the rack in it, and preheated it to 400 degrees for about 20 minutes. While it preheated, the kids peeled the corn. When it was warm, I put the corn on the rack and put the lid back on. I left it in there for about 25 minutes.
It was delicious, and my kitchen didn't overheat!!!
To serve a crowd, decrease the heat to 200 or so. That will keep the corn warm without overcooking it.