My Aunt Buzz had a very specific place and time she would have corn on the cob.
She would be visiting friends at their farm in Maine and, only after they had sat the kettle on the stove to boil would they head out to the field to pick their corn for that meal.
A bit extreme, if you ask me.
I used to stand in line at a rather nice farm stand in one of Boston’s better suburbs to be handed a paper bag of a dozen ears of corn.
It was very good, but, we were younger and a larger household at the time, so, no worries about going through all that corn.
Today, I pick up a tray of four ears, shucked, at my market, and we enjoy that, roasted or grilled, with seasoned butter.
INGREDIENTS
•4 ears of corn
•Aluminum foil
•1/2 cup unsalted butter, softened
•1/4 tsp chili powder
•1/4 tsp garlic powder
•1/4 tsp chives
•1/4 tsp steakhouse seasoning
•1/4 tsp parsley
•1/4 tsp Aleppo pepper
•1/4 tsp paprika
Combine the butter together with the seasonings in a bowl until well blended.
Cut four pieces of aluminum foil.
Arrange an ear of corn on a piece of foil, coat all sides with the seasoned butter, then wrap tightly with the foil.
Repeat with the remaining corn and foil. You should have plenty of butter for four, or perhaps five ears.
Note: this can be done ahead of time, and you can stash the wrapped corn in the fridge until you are ready to deal with it.
When read to cook the corn, heat your oven to 400º or your grill for indirect heat.
Place your wrapped corn in the oven or one the grill and cook for one hour.
You don’t really need to fuss with it, just let it do its own thing.
Remove from the oven or grill, unwrap, and serve as you will.