Indiana is the Midwestern boot-shaped state is best known for the Indianapolis 500 and basketball. Hoosier Nation is covered in corn fields, but I wouldn’t recommend trying to eat field corn. It’s actually not for human consumption, like at all.
I tried it once and can confirm that it is indeed not edible. This type of corn is used for animal feed and ethanol, oh and high fructose corn syrup, tasty right?
Edible corn is known as sweet corn, the best comes from small family farms. I have found that corn on the cob is grown in Indiana tastes much better (not that growing up there makes me biased or anything). There are many ways to cook corn but I’m going to show you how to cook corn on the cob and nail it every time. You’ll never want to cook it any other way.
Perfect Oven Roasted Corn on the Cob
Ingredients
Instructions
Purchase 4 ears of corn on the cob, make sure it’s still in the husk (the green part on the outside).
Preheat oven to 425F.
Place cobs on oven rack, no pan needed.
Cook for about 20 min. The husk will turn a little brown. Don’t worry that’s a-okay.
Take corn out of oven and let cool. To double check if it’s done peel back the top of the husk. The corn should be BRIGHT yellow
Unhusk corn caution it will be steaming hot.
Drench corn in butter and add a pinch of salt (this is what makes it good so go crazy).
There you have it, my Indiana family “secret” recipe to perfect corn on the cob. Let those mouths water and taste buds tingle. Now, go cook it up!