I am a big fan of sweet corn or normal corn - Raw, Oven Roasted, Boiled or Grilled, am in it anytime for this wonderful snacker. World's 2nd longest urban beach is in Chennai, India called as Marina beach. This is the most common hangout place in Chennai, leisurely and breezy. What makes it more special is the street food sold there. From the wonderful bajji's or bonda's with chutneys hot from the stove to the savory Indian chat foods - its all available there.
Though the beach looks more commercial these days, old memories of growing up and playing in the sand and building castles cannot be washed out from my memory. Street vendors selling corn in make shift carts are a common sight. They roast corn in a handmade charcoal burner and flavor the corn with lemon, salt and chilli - ooh-laa-laa...that is something sooooooooo delicious. Nowadays they sell both normal and sweet corn the same way...what a delicious way to enjoy summer waves with roasted corn...I didn't miss that this time too during my vacation. As I don't own a charcoal grill I had to give up with the idea of posting that recipe but here is another way to have your corn for the summer from the cob.
For Roasted Garlic Herb Butter:
- Butter - 4 Tablespoons (Room temperature - Salted/Unsalted)
- Garlic - 3 Small pods
- Dry Oregano - 1 Teaspoon
- Chives - 3 Tablespoon (Finely chopped)
- Salt - a small pinch (don't add if salted butter is used)
- Lemon juice - 1-1/4 Teaspoons
For Corn on the cob:
- Sweet Corn on the cob - 3 no's
- Roasted Garlic Herb Butter - As needed to spread enough
- Foil paper - enough to roll the corn
- Cheese - 1/4 cups (Parmesan / Mozzarella)
- Use a wooden or steel skewer to hold the garlic. Roast the garlic on direct low flame.
- Wait until they are black from all sides, smoky and a burnt flavor comes out(1 to 2 minutes), set aside. Mince the garlic to fine pieces.
- Take a bowl add in all remaining ingredients under "For roasted garlic herb butter" along with roasted garlic and stir well until it mixes with the butter, check for salt.
- To store, take another bowl and keep a plastic wrap spread on it. Place the butter inside the wrap and twist.
- Set it in the refrigerator until it gets cold. We can refrigerate this and use for different dishes or sautéed vegetables or french bread too.
- Pre-heat oven at 450'F . Now husk the corn, remove the silk and Clean the corn. Keep some leaves on it to cover.
- Brush with your roasted garlic herb butter enough on all sides of the corn. Close it with the leaves.
- Wrap each corn or together in a foil paper. Keep the packs in a baking tray and bake in your oven for 20 to 25 minutes.
- Open the pack and let it cool down for 5 minutes. Roll the corn in the cheese or sprinkle the cheese as needed. Super delicious corn ready to serve.
For more delicious Corn on the Cob recipes...
Click on links below from my Summer Soiree Friends
The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil "Butter" (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie's Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn