Fast, easy way to cook corn on the cob
I love corn on the cob, and I love preparing food in advance to have (a) when I come home from work, (b) on the weekend when I'm trying to be in three places at one, or (c) to have it ready when friends drop over and stay for an impromptu dinner.
The June Oven preset corn is fantastic -- you steam it in the husk -- and is so much easier than trying to do the same with the grill. Still, you have to wait for a bit for the corn to cool before you husk it, and then you have to clean it.
So I've taken it one step further. I husk the fresh corn as soon as I get it home, trim it, clean it thoroughly, cut the large cobs in two (this step is optional), and prep it for instant cooking later. To prep it, dry the ears and brush on melted butter -- no salt, but you COULD add a small sprig of marjoram if you like.... Then wrap each ear in aluminum foil and TIGHTLY twist the ends to seal it. You can put the wrapped ears in the fridge until you are ready to cook them.
To cook, put the wrapped ears of buttered corn (chilled or not) into the June directly on the oven rack. Don't use a pan or you risk burning the side that touches the pan. Fire up the June to Roast at 400 for about 15-20 minutes, depending on how many ears you are cooking. I use 20 minutes for four HALF ears, but this method is very forgiving of cook time.
At the end of the cook cycle, your corn is perfectly steamed and ready to serve (just be careful unwrapping it and let the steam escape). It's already buttered, and you can add seasoning if you like (try some cayenne pepper to kick it up a notch!).
This is a great way to prep food in advance of a barbecue (your own or at someone else's house). The corn is easy to transport and store refrigerator (for up to a week), ready to pull out and cook while you are grilling other stuff.
Try it and let me know what you think!