![Chex Mix](https://cdn.statically.io/img/static01.nyt.com/images/2023/11/21/multimedia/LH-Chex-Mix-gwjp/LH-Chex-Mix-gwjp-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Chex Mix
Lidey Heuck
242 ratings with an average rating of 4 out of 5 stars
242
1 hour, plus cooling
Published June 27, 2024
Advertisement
Heat the oven to 425 degrees.
In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.
Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.
Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.
Inefficient, just steam them in a big pot, 1/2 inch water, on high with lid for 6 minutes. Its too hot to run the oven for 40 minutes.
5 1/2 minutes in the microwave, leave the husk on. Best corn ever
An alternative to foil - instead of removing the corn husks and silks, carefully pull them down, brush with the herb butter, pull up the silk and husks (you can tear off a piece of corn husk and tie it around each ear to close the packets,) and roast on a sheet pan. Remove the husks and silk before eating - it will peel off easily. No foil to throw away.
Try using Old Bay seasoning in place of the salt and pepper.
That’s steaming, just in the oven. If you can’t grill it, try broiling. Quick carmelizing without overcooking.
Agree with others....why do this? 5-6 minutes in a pot of boiling water(w/husk off) or 4 or 5 minutes in microwave(w/husk on)...either way...good corn. Why heat up the house with a hot oven?
Way too much cooking time for me. It took the fresh out of my fresh sweet corn and most of it ended up in the trash. It just turned to chewy garlic flavored stuff. I’ll keep to my two minutes in boiling water, butter, salt and pepper and the fresh taste of fresh summer corn.
What Robert said. Husk on, microwave 5 minutes, cool, peel, butter and salt.
Skip the oven, use a slow cooker. I put 1/2 cup of water in the bottom, then 4 hours on low or 2 hours on high. Same result as this recipe, and it doesn’t heat up the house. I also leave the husks on
Pray tell: if the ear of corn is tightly wrapped in foil how do you tell that it is lightly browned?
Agreeing with the contributors who suggested microwaving with the husks on. Delicious and sweet. Corn oxidizes as soon as the husk is removed. I never buy corn that has been shucked. Microwave 2 ears for 5 1/2 minutes. Husks and silk go in the compost.
I wrap the corn in aluminum foil, put some butter in the foil and finish with Old Bay seasoning. Pop them on the grill for about 8 minutes while I'm grilling something else that takes about the same time, The corn is fantastic!
Don’t they have picked-this-morning corn at the farmers’ markets in NY? Buy the freshest corn you can get, no more than 24 hours off the stalk. 2-4 hours is better. Steam it for 5 minutes. and flavor it to your taste. Thirty minutes at 425 might be necessary to give some flavor to week-old corn but really, you’re better off buying frozen.
Um, no. Tried this once, why not, but it's ridiculous to add these flavors to a yummy fresh ear of corn. I love garlic but not, as it turns out, when it's overriding that sweet corn flavor.
Use the America Test Kitchen technique: boil enough water to cover corn. Turn off heat. Submerge corn for 10 minutes (up to 30 minutes) with lid covering corn. Remove corn. Best corn on the cob you will ever have. No need for fattening butter.
Agree with others....why do this? 5-6 minutes in a pot of boiling water(w/husk off) or 4 or 5 minutes in microwave(w/husk on)...either way...good corn. Why heat up the house with a hot oven?
Use olive oil instead of butter, wrap in foil, 15 minutes on the grill, turn every 5 minutes
For everyone saying “just put it on the grill”, not all of us have grills. I look forward to trying this as an alternative to boiling.
Husk the corn wrap in foil with an ice cube, throw it on the grill while your entre grills. Remove after 25 minutes and slather on the butter. For crying out loud, don't bother turning on the oven.
Skip the foil. Roast the corn directly on the grill or under the broiler for 10 minutes or so, turning it to distribute char marks evenly. We brush the ears lightly with olive oil and sprinkle with Trader Joe's Citrusy Garlic seasoning before roasting.
Why not skip the oven and throw the foil-wrapped corn right onto the grill for 15 minutes?
That's wastes a lot of energy in the summer and heats up the house. Not to mention that the manufacture of aluminum foil requires a lot of water and fuel.
Advertisement