Off the Mark by Mark Parisi for November 30, 2013

But seriously, folks….next summer if you have access to freshpicked sweetcorn, don’t boil it, don’t shuck it—just toss the ears, shucks and all, into the hottest oven you can find for 20 min. (I’ve done them at 550ºF with good success). The corn will steam-roast to perfection. Have a trashcan at the table. Everybody shucks their own just before eating. Drizzle with olive oil or butter, salt and pepper. Angels sing softly in the distance.

Roast far more ears than you’d think necessary for the number of people at the table. The last couple of times we did this, all we ate was corn! (I’d like to thank Rex Stout for writing Murder is Corny which taught me the method).