I love fresh veggies in the summer. We are so fortunate to live in an area surrounded by local farms that offer fresh veggies at a very low-cost, and I really wanted to enjoy these treasures year-round, so I bought a vacuum sealing system for $20 on an online yard-sale and realized that it was the best money that I ever spent!
My freezer is full of green beans, berries. tomatoes, and corn. At the end of the season, I went to the farm across the street and bought three dozen ears of corn, then blanched them, and cut the corn off the cob. I then vacuum sealed them in family sized portions. It has been so nice to open a bit of summer during the doldrums of winter.
Last night, I was making a nice dinner for my husband, and I pulled out a pack of corn. I debated just steaming it, or sautéing it with some zucchini, but then I decided to roast it since the oven was hot, and I really didn’t feel like tending to the stove. Well, this was a stroke of brilliance. I will make corn this way from this point forward!
It’s so easy, with one step clean-up, and fool-proof instructions.
Here is the recipe!
- Corn (frozen, or fresh off the cob)
- Olive oil spray
- Salt & pepper
- Fresh thyme
- Parchment paper
- Pre-heat oven to 425 degrees.
- Line a large baking sheet with parchment paper.
- Spray paper with olive oil spray (Really,you can use any variety of spray.)
- Spread corn in a single layer.
- Sprinkle with salt, pepper, and fresh thyme.
- Roast in the oven, about 15 minutes, until the edges start to brown.
That’s it! The nice thing about this recipe is that you can make the whole dish while any meat you are preparing gets a chance to rest. You capitalize on an already hot oven, and it requires no attention. Once it is done, transfer the corn to your plates, or a serving bowl, then sweep the parchment paper into the trash, and clean-up is complete! It doesn’t get any easier than that.