First off, I apologize for the photos in this post. I just wasn’t feeling inspired, and I was hungry and wanted to get dinner on the table. I played with the effects a bit in Photoshop just to make them slightly more interesting.
This week’s French Fridays with Dorie recipe, Boulevard Raspail Corn on the Cob, might be the easiest one yet! Here are the instructions:
- Buy corn on the cob.
- Stick it in a 400°F oven for 40 minutes (turning once).
- Shuck the corn.
Dorie learned this technique for cooking corn at the farmer’s market on the boulevard Raspail. It is a very easy way to make corn that leaves it perfectly cooked.
While I am not sure this technique will replace my standard “boil the corn”, it is handy to have another way to cook it in the arsenal.
13 responses to “Boulevard Raspail Corn on the Cob”
No need to apologize. My photos are usually taken quickly while trying to keep my husband from eating everything before I can get the pictures taken.
No apologies! Corn is not exactly photogenic!! It was perfectly cooked!
I feel the same…it was a nice technique to try and quite tasty, but a quick steam is still my go-to method 🙂
My photo didn’t turn out the way I wanted it to be either. But yes, it is hard to photograph corn beautifully. And like you, I just took a couple of snaps before digging right in.
This was a hard one to photograph. Looks good though. Try microwaving the corn, it’s even faster than boiling!
This was so easy, wasn’t it? I thought it was nice to have an alternate location to cook the corn. Sometimes, the stove and grill are tied up – which means using the oven is a space saver 🙂
This was an easy way to cook corn. Corn isn’t that photogenic.
It’s difficult to be inspired when the subject is corn, and really in it’s almost natural state – that being said your photos are quite lovely!
It’s nice to have at least one week a month that’s more about a technique than a recipe – room for creativity or a little rest, depending. We really enjoyed this, too.
I think your photo is fine. I rarely have the time or inclination to do too much food styling, especially at night after work. Glad you enjoyed this corn.
I really did love the results. No more boiling only for this cook 🙂 I am also going to finally try grilling the corn before summer is over. Evidently I have been missing out on somemgood techniques ….Tricia
Anytime you know you’re going to be eating corn-on-the-cob for dinner, you work up an appetite. Don’t you think? Your pictures are just great. Didn’t you like how the husks got all burned and crispy. This won’t be my go-to recipe either but I enjoyed learning another technique.
looks delicious….just mouthwatering!