What Are 3 Ways to Roast Corn?

1. My son-in-law places husked corn directly on the grill and slowly turns it for 15-20 minutes until some of the kernels have blackened. The corn can then be sliced off the cob and used in roasted corn salad. Corn can also be roasted in the husks but cooking time will be longer-however the corn will be more moist. Some like to soak the husks in water before placing on the grill which keeps the corn moister and this way the husks have less of a chance of burning. Personally I like a little char. 2. Corn can be roasted in the oven in the husk once the outer husk and silk have been removed. Place on a wire rack and bake at 350 for about 30 minutes. This produces a moister ear. 3. Corn on the cob can also be roasted in an air-fryer at 375 degrees for about 10-15 minutes.

Should Corn Be Boiled Before Roasting?

Read the above as this is totally not necessary. Save yourself some time!

What are the sweetest varieties of corn?

If I have a choice I always look for Silver Queen, Kandy Korn, and Peaches and Cream. Super sweet corn has no starch in the kernels so go for that, but I also love the tiny moist yellow ears of corn. Bicolor corn is the most popular and generally very sweet.

Summer Roasted Corn Salad With Mango and Halloumi

Description

This great corn salad has so much going for it. Mangoes and cucumbers and grilled halloumi cheese make this salad sweet and salty. Add a piece of chicken and have one amazing dinner.

Ingredients

Scale

3 T olive oil

2 T apple cider vinegar

1/2 t sugar

1/2 t kosher salt, plus more to taste

1/4 t ground cumin

1/4 t smoked paprika

Black Pepper

Salad Ingredients

3 ears of corn, husks removed

2 (8 0z blocks halloumi, drained and cut into 3/4" cubes)

3 T olive oil

1 large, just ripe mango, peeled and cut into 3/4" pieces or use peaches

3 Persian or mini cucumbers (1/2 lb), unpeeled, cut into 1/2" pieces

1/4 c chopped mint

1/4 c chopped cilantro

2 minced scallions

3 oz pita chips, crumbled or hearty croutons

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Instructions

Make the vinaigrette by whisking the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl. Taste for seasoning.

Rub the olive oil into the ears of corn. I grilled this to add extra flavor but corn can also be cooked in a hot skillet for 2-3 minutes on each side so that some of the kernels are blackened. Or just use cooked corn. When the corn has cooled, cut off cob and add to bowl with vinaigrette. Wipe out skillet.

Remove excess moisture from cheese with a paper towel. Heat skillet over medium-high heat. Add 1 T olive oil, then add the halloumi pieces and cook for 30-60 seconds on each side, turning frequently, until golden on all sides. I did this on the grill also, but sliced the oiled halloumi into slices, and grilled until blackened on each side. Then I cut the slices into squares.

Add to the bowl with the corn, along with the mango or peaches, cucumber, mint, cilantro and scallions. Add salt and pepper to taste and even some chile flakes if you like.

When ready to serve top with pita chips or hearty croutons.

Notes

Thank NYT!

Mangoes can be substituted with peaches. Or even canteloupe.

Make your own croutons if you don't use pita chips.

Halloumi or bread cheese and you could make this salad with feta but I do love halloumi.

I also like adding some fresh Italian parsley and dill is nice, also.

Serving size depends on if you are serving this as a side or as a main course.