While trolling around the Freret Street Festival (a food, arts and live music fest the first Saturday of each month), I was drawn to a smokin’ smoker, where, inside there were fat cobs of in-the-husk corn, golden, hot and enticing.   Roasted corn is genius.  In this case,  no butter was necessary, the smoker gave off intense flavor and the husks kept the corn tender, sweet and moist.  For Sunday dinner, I’m hooking up the family with my twist on Emeril’s Roasted Corn - skip the cilantro, add finely crumbled Cotija cheese sprinkled on the hot corn, just before serving.

Filed Under: Food Talk