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 currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, 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 recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox