What to do with corn? Got a grill? Neither do I. Bored with boiling corn? I am. I find that method waters down the full flavor of the season. Here's what to do instead: preheat your oven to 425 degrees. Line an oven-ready tray with heavy-duty tin foil and lay your corn, still in the husks, down upon it (probably four ears at most, at a time). Drizzle a good fruity olive over it and and use a brush to make sure your corn is thoroughly coated, turning as you brush. Wrap the foil around it and fold over the top to create a loose seal. Put the corn-lined tray in the oven and just leave it alone for about 45 minutes. Remove the tray (careful, contents will be very hot!) and let sit further for another five minutes. When the corn is ready to be handled, slowly and carefully pull back the husks to reveal the tender, soften golden beauties inside. Grab a seat, slather with butter and sprinkle with salt (I used a few grinds of Darling Buds 'petal power' sea salt with dried rose petals, chamomile, lavender, hibiscus, and calendula).
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox