Kroger was advertising fresh corn on the cob this week...six ears for two dollars. I put it on my grocery list and decided to have a "summer foods" meal for Sunday dinner.
I like to shuck the corn and roast it in the oven.
For this method, place your ears on a baking sheet and drizzle them generously with olive oil (ears of corn, that is).
Bake in a preheated 400 degree oven for roughly 20 minutes...shake the pan once or twice to roll your ears around.
You might notice your ears turning a bit brown in places. That's okay, it adds to the flavor.
Have butter and salt on the table for everyone to smear on their ears if they want to.
We had corn on the cob with baked beans, assorted sausages with sauteed peppers and onions, broccoli casserole, and potato salad (recipe here). Apple pie with vanilla ice cream for dessert.
It was a nice change from the winter menus I've been cycling through.
The corn was good. We were wondering where it might have been harvested this time of year.