As summer comes to an end, we welcome the harvest season with one of our favorites, roasted corn on the cob–in the husk.
Our Photography Process
After shucking through a dozen or so corn cobs, we found our favorite ears to begin styling. After a slight boil in water, we browned the ears and husks with a heat gun and a scorching hot grill marker. A few strategically placed burn marks set the stage for the star of our show, Pat O’ Butter. Butter makes everything better, does it not? Especially when it’s slightly melted with a perfectly positioned backlight and overhead soft box. The backlight brought out those beautiful yellow kernels and buttery goodness, while the soft box gave a sense of natural sunlight. With a tight crop and the focus set, we were ready to shuck…I mean shoot.
Recipe: Roasted Corn on the Cob–in the Husk
If you choose to celebrate the harvest season with corn on the cob, here’s a little recipe to try for yourself. And if you decide to shoot with us, give us a call, we’re all ears.
Ingredients
Corn on the cob with husks
Butter
Salt & freshly ground black pepper
Instructions
Heat grill to medium
Pull back husks to the base and remove the silk. Best to remove a few of the outer most layers of husks as well, since these tend to burn. Pull husks back over corn. Soak your corn and husks in cold water with a tablespoon of salt for at least 10 minutes before you're ready to grill.
Remove from water and give a good shake. Grill your corn for about 15-20 minutes, turning every 5.
Peel back the husk. Spread on the butter. Sprinkle with salt and pepper.
Enjoy!