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Wednesday, May 30, 2001
Supersweet corn anchors a super supper
Pair with roast chicken, zucchini and onions
Associated Press
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| Associated Press |
| Roast chicken, corn and zucchini is made in the oven, all at the same time. |
Those with a taste for fresh corn, eyeing the calendar and looking forward to the arrival of local crops, may wish to note that supplies are already available.
Varieties grown in Alabama, California, Georgia and Florida are in season, sometimes described as sweet or supersweet corn. As its name suggests, the corn has a sweet flavor, and it cooks quickly. If you buy some and are not going to use it immediately, remove the husk and wrap the ears in plastic or a damp paper towel.
Roast Chicken, Corn and Zucchini is an easy dish to make, perhaps for an informal meal when diners can use fingers to pick up chicken and corn. It all goes into the oven, chicken thighs or legs on one rack, fresh corn cobs, squash and onions on another, and the roasting gives the food a rich flavor all its own.
Roast chicken, corn and zucchini
(Preparation 15 minutes, cooking time 35 minutes)
2 tablespoons olive oil
1 teaspoon dried thyme
11/2 teaspoons salt
1/2 teaspoon ground black pepper
4 large zucchini and-or yellow squash, quartered crosswise
2 large sweet onions, quartered
4 large ears fresh corn, quartered crosswise
8 green onions (scallions)
4 chicken drumsticks and-or thighs
Place racks in the upper and lower thirds of the oven. Preheat oven to 425 F.
In a cup, combine oil, thyme, 3/8 teaspoon of salt, 1/4 teaspoon of pepper. In a large shallow pan, toss squash and onions with half of the seasoned oil. In a bowl, coat corn and green onions with remaining seasoned oil. On a rack in a broiler pan, place chicken; sprinkle on all sides with remaining 3/8 teaspoon salt and 1/4 teaspoon pepper.
Place the pan with the squash and onions on the lower rack in the oven and the chicken on the upper rack. Roast for 25 minutes, turning squash and onions and chicken occasionally. Add corn and green onions to the pan with the other vegetables. Roast chicken and vegetables until chicken is cooked through and all the vegetables are tender, about 10 minutes, turning occasionally.
Makes 4 servings.
-Recipe from Southern Supersweet Corn Council.
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