Corn on the cob in the solar oven could be the best corn on the cob I’ve ever had and Vince said the same thing.
First, remove some of the outermost darker green husks but leave the lighter green ones. I also snipped off the end of the silks where they were dead and . . well . . kinda slimy. This corn wasn’t picked yesterday!
I added about 1/4 cup salt to a couple of gallons of water and stuck the corn down in there. Because the corn is bigger than the container, I flipped it after it had been in the water about 10 minutes.
Stuffed peppers are already in the solar oven and I put the little cookie sheet over them and placed the corn, without any kind of wrapping, right on the cookie sheet.
I didn’t pay a whole lot of attention to the time. There were a few clouds that rolled in and I had put everything in the oven early enough so I didn’t worry about not having sun for brief periods. The peppers and corn were probably in the oven about 1-1/2 hours.
The corn comes out absolutely perfect! The silks mostly come off with the husks. This is the same corn I bought last weekend and put up 25 pints and the silks were so deeply embedded into the kernels that I gave up getting them out and cut the corn off the cob and then picked the silks out of the cut corn.
Since the corn was soaked in salt water to hydrate the husks, there’s just enough salt in the corn that no extra salt is needed . . just a little bit of butter and it was perfect!
Judy in Michigan says
You are making me want a solar over – only in Michigan we tend to get lots of clouds and it’s been pretty cool here lately. Great idea about the corn – except, I was always taught not to salt the water during the cooking process – my mom would add one TBSP of sugar to the water instead. The salt would make the corn tough (her words). Can’t wait to see what you do next with that oven.
JudyL says
I don’t add salt to water when I’m boiling corn but baking it in the solar oven is completely different. The salt in the water helps hydrate the husks and helps them retain moisture.
Becky I. says
YUMMY! You are such a great cook!
CindyM says
The only way I make corn (that’s still on the cob) anymore is either on the grill, with husks still on, or pop it in the regular oven with the husks still on. I usually put them in water for a few minutes, mostly to keep it moist and cut down on the possibilty of flames. But the silks do just slide off when you husk it. A solar oven would do very well here in Colorado — we get so darn much sun. But I’m just thinking I don’t need one more thing of any kind!