I love roasted corn with husks on. But it isn't always convenient nor is husk corn always available. Mostly we see already husked corn here. When I cook it, I bring a deep pan of salted water to a boil, turn off the heat and drop in the ears. I have seen recipes adding milk or cream or butter to the boil. Never have I done that. I prefer rolling the ear on a stick of butter. I think adding butter to the boil is a waste of butter. Convince me otherwise.
The question is in response to a friend of mine who said she only cooks corn with a husk in the oven. That isn't always possible in many areas. Looking for the best alternatives.
Thanks.
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