Roasted Garlic Corn

abelandcole[donotprint]’Easy, Seasonal, Organic’. I think that’s a great title for a cookbook. Especially for somebody like me that wants to learn more about seasonal produce. When I received this cookbook, courtesy of Abel and Cole, I flipped through the pages and the beautiful, simple and unpretentious photographs was the first thing that caught my attention. In my very humble opinion, that is what good food is all about: freshness, simplicity and natural beauty.

I knew I was going to like the book even more when I read the Abel and Cole’s story and the Cooking “My Way” sections in the introduction of the book. I agree with Keith Abel when he writes that “cooking is all about experimenting and tyring new things (except if you are baking or making something French)” and it is “also about enjoying yourself in the kitchen… If you think cooking is a chore, you might be doing it the wrong way”.

The book is divided in 4 sections: Spring, Summer, Fall and Winter. Every section contains several recipes to use seasonal produce available in the U.K. (and most likely in similar climates). Most of the recipes are quick, simple and “can be played with, added to, miss things out, chuck it in, a little bit of this, a little bit of that”, according to Keith Abel.

Even though some of the ingredients are not available in the U.S., I know I can make most of the recipes in the book. And I already made one, as a matter of fact. I was trying to figure out how to prepare some corn in the cob and the book gave me the perfect idea:[/donotprint]

Roasted garlic corn

Roasted Garlic Corn
Recipe type: Side Dish
Cuisine: American
Serves: 4
  • •4 corn cobs with husks still attached
  • •2 large knobs of butter
  • •1 garlic clove, peeled and crushed (I used 3)
  • •2 tbsp fresh chopped parsley or soft herbs of your choice. (I used parsley, basil, chives and a little bit of rosemary)
  • •salt and freshly ground black pepper
  1. Soak the corn cobs for 30-60 minutes in water to help prevent the husks from burning when cooking.
  2. Carefully peel back the husks and remove the silk from the cob keeping the husks attached.
  3. Mix together the butter, garlic and herbs and season to taste. Brush this over the corn and re-wrap the cobs with the husks.
  4. You can either bake at 375°F for about 20 minutes or grill for about the same time, turning frequently. You can wrap the cobs in aluminum foil to help stop the husks from burning.



Roasted garlic corn

¡Buen provecho!


  • One of my favorite things about summer is the sweet corn! I love how you jazzed it up!

  • OMG, this looks delicious! Did you send me one in the mail??? :) Gotta try it.

  • We have one too! Gotta pick something to make. Yum. You capitalized perfectly on the summer corn. We're thinking fall's calling our name. :)

  • I love simple recipes for vegetables – it really highlights their goodness.

  • What a beautiful way to enjoy corn…must check out this book!

  • That corn is a stud. It's like saying I still have my husk intact, and I don't care, I'm the best tasting corn you'll ever have… period.

    Glad you enjoying the book dude, it looks like a steallar read.

  • Roasted Corn on the Cob is soooooo good!

  • That is one beautiful looking corn! It's not roasted here yet is it? Great photo too. I love the vibrant colors of the corn and the darker background works beautifully here!

  • That ear of corn looks like a great shot for their next cookbook! Ca-ching.

  • Awesome picture ! I like all types of sweet corn…

Leave a Reply