corn--quintessential summer (kind of)

So, yes, corn IS the quintessential summer veggie, but the recipe I am about to throw at you is not, AT ALL, quintessentially summery... in fact, it is, quite frankly, late autumn-wintery. That being said, we do not have the luxury of an outdoor grill. And, well, oven-cooking is slightly less heat-inducing than stove-top cooking. So, there you have it...

"Oven-Roasted Corn"... or maybe "Oven-Braised Corn" would be a better title

you need:

6 ears of corn; peeled of leaves and silk, washed and split in half (dry lightly)
4-6 garlic cloves--minced
1/4C olive oil
1/4C vegetable broth*
couple of pinches of salt and pepper
few sprinkles of marjoram
(any other herbs/ spices to your liking)

you do:

-preheat oven to 350F
-place ears of corn in large enough baking dish that they are not overlapping, but cozy
-sprinkle corn with salt, pepper, marjoram, and any other herbs or spices you wish to use
-sprinkle with garlic
-mix olive oil and vegetable broth and pour over corn
-cover tightly with aluminum foil and place in oven for 30 minutes
-turn corn (add a little more broth or water if dish is dry)**
-cover again with foil, and back in the oven for another 30 minutes
-turn the oven up to 400F and take off foil (again, add broth or water as needed)**
-allow to bake an additional 15-20 minutes

enjoy!

*of course, home-made broth beats out any store-bought. in a pinch, I find Trader Joe's (!-yes, Trader Joe's) to work well
**remember that steam will be hot when you take off the foil--do this carefully, and away from your face!!