Fall is here! The crunchy leaves and crisp air have taken up their proper residency in New England. Currently, I’ve traded in my beach towels for wooly scarves and hot chocolate is effective immediately.
While we are preparing for our migration to the great indoors, I suggest this dish to give you a wisp of summer. This is a very simple corn recipe that calls for very few ingredients. The real stars here are the corn and the smoked salt. The salt takes away the hassle of the grill but will still give you the delectable, smoky flavor.
Try this at home – feel free to add some other vegetables for fun and color.
– W.
Lazy Smoked Corn
By W.
2 servings
2 ears of corn
2 tablespoon melted butter
1 teaspoon dried thyme
Smoked salt
Salt and pepper to taste
Preheat the oven to 375 F. Remove the husk and silk threads from the ears. Place the corn on a heating tray and lightly sprinkle smoked salt on it. Then, generously season with salt and pepper. Crush the dried thyme between your fingers and add them onto the corn.
Add the melted butter and make sure everything is coated evenly. Place the tray into the oven and let it roast for about 15-20 minutes. Rotate the tray about halfway through. Once some of the kernels start to brown, take it out and let cool.
You can cut the ears in half before serving or just tackle the whole thing.
