Corn On The Cob With Lime And Jacobsen SaltRecipe By: Jackie Kai Ellis
Jackie Kai Ellis, owner of Beaucoup Bakery & Cafe in Vancouver, shares her recipe for Corn On The Cob.
- 6 ears corn, husks on
- Extra-virgin olive oil
- Jacobsen or Maldon salt, for serving
- Freshly cracked black pepper, for serving
- Zest of 4 limes
- Lime wedges, for serving
Directions Yield: Serves 6
Bake Corn Cobs
- Preheat oven to 425°F.
- Place ears of corn, husks on, on baking sheet and place in oven for approx. 15 minutes or until corn is just cooked. The corn will steam inside the husks.
- Remove corn from oven and serve on a platter unhusked with little dishes filled with olive oil, salt, pepper, lime zest and lime wedges so each guest can dress corn as desired. Alternately, husk corn, drizzle cobs with oil and lime juice, and sprinkle with salt, pepper and zest to serve.