Roasted Corn: Boulevard Raspail Corn on the Cob #French Fridays with Dorie

Roasted Corn: Boulevard Raspail Corn on the Cob: Simple Living and Eating

My first mistake was inviting my new French boyfriend to the movie: The Natural. Do you remember this charming baseball movie? Well, Nicolas was sitting next to me in the theater with a glazed look on his face.

What's the matter? Don't you like the movie?

I don't know anything about baseball...it's an American game.

Oh, well have some popcorn.

Being a polite Parisian Nicolas gently refused my offer. Being an Italian-American I insisted he try some popcorn.

It's really good... not too salty just the right amount of butter.

I guess I pushed the limits of Nicola's politeness and he snapped at me, "I don't eat corn. Corn is for animals."

Don't eat corn how could this be? We feed corn to livestock too, but we enjoy it... especially on the cob in the summer.

When we first made corn cakes in this cooking group I was surprised that French people ate corn after my experience with Nicolas... maybe it's just Parisians? They, just like New Yorkers, are very different from the rest of their countrymen.

Well, I loved how simple this recipe was... just toss the corn, husks and all, in a 400 degree oven, turning it after 20 minutes for a total of 40 minutes. I wasn't expecting to be impressed... but my the corn was so succulent. Each bite just burst in my mouth... it really was perfectly cooked.

My family has asked me to forgo my microwave cooking of corn on the cob in favor of this technique and I will oblige... as for Nicolas (wherever he is now).. he just doesn't know what he is missing out on.

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.