The genius of this recipe is that the corn is roasted on the grill prior to shucking it. The corn is completely clean and fabulously roasted after 20 minutes. I can’t believe I’d never done this before! This method can actually be done in an oven as well. Fabulous.
We ate this dish as a side salad but it could also be used served over pasta, gnocchi, or with steamed green beans. The melange is prepared ahead of time so that the flavors blend and develop before serving. Perfect for guests! This dish is from Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew by Lucinda Scala Quinn. It’s a must try before the late summer corn is gone.
Yield: Makes enough sauce for 1 pound of pasta, gnocchi, or steamed green beans
- 2 large tomatoes, chopped or 2 pounds grape or cherry tomatoes, halved
- 6 garlic cloves, smashed
- handful of basil leaves, torn or chiffonade
- 2 T extra-virgin olive oil
- 1 tsp coarse salt
- 5 ears fresh sweet corn, in the husk
- Preheat a grill or oven to 400 degrees, preferably on convection.
- Combine the tomatoes, garlic, basil, oil, and salt in a large bowl.
- Meanwhile, place the unshucked ears of corn on the grill (or in the oven) and roast for about 20 minutes (you’ll smell the aroma of sweet corn when they’re done).
- Let the corn cool in the husks. Remove the husks and cut the kernels off the cobs.
- Incorporate corn into the tomato mixture. Let flavors meld for up to several hours prior to serving. Use as desired.
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