Aah, the simple things in life! Sometimes, we tend to forget that simple food can be absolutely delicious. We sometimes think that a dish needs to be as complex as those prepared by French masterchefs in order to be good and forget that very simple dishes, using fresh ingredients, can be not only tasty, but are the ones that busy home cooks can whip up within a short period of time.
We are strong believers in this philosophy. We both enjoy cooking, and while we do take on bigger projects on some weekends, we definitely don’t have the time to do so every day. Thus, most days we make dinners that take a maximum of an hour to prepare – and that’s tops! And yes, we do cook dinner pretty much every night and very, very rarely get take out.
This summer we discovered a new side dish that we’ve been making all the time – roasted corn-on-the-cob. We love corn-on-the-cob, but without a grill – or as they call it here, bar-b-cue – never thought we’d be able to make it at home. But every vegetable seller seems to have delicious corn ears and we couldn’t resist.
So we did some Googling and found that you can cook corn-on-the-cob in the oven. We tried it once and never looked back.
First, this is a relatively cheap vegetable. The Marks & Spencer close to use sells two packets for £3, and since each packet has two ears of corn, that’s enough for two nights. Plus, M&S’ corn is already husked so it’s really quick to prepare.
The first step, well, after opening the packet, is to remove any remaining threads of silk. We just place each ear on a piece of aluminum foil and season liberally with salt and pepper.
Then, we wrap them up in foil and put them in the oven.
They do take a long while to cook, so we tend to eat them after our actual dinner, making them seem almost like dessert. A little dollop of truffle oil is the final addition that elevates this simple vegetable into another realm of delectability.