Cooking corn in another way

Cooking corn inside a chook is a new one for me

Cooking corn isn’t difficult, especially if it’s fresh. I posted about cooking a cob in aluminium foil some weeks ago.

Tonight, I tried cooking corn in another way and using a similar concept. This time instead of keeping the husk on and wrapping it in foil, I inserted the corn into a chicken’s main body cavity and protected the exposed portion with some aluminium foil.

I also made a video of how I prepared the chicken and the sweet corn. I apologise if you interpret the video of being suggestive of anything but cooking.

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Preparing tonight’s dinner

The last two days have seen maximum temperatures in Canberra hit 41 °C. Today it cooled down to 32 °C and this afternoon it cooled right down to 18 °C. It’s ridiculous weather.

I was worried having the oven on may make my living area too hot. It turns out, I needed the oven on to keep warm.

Roast chicken with a cob of corn and a duck fat roasted potato Cooking corn Gary Lum
Roast chicken with a cob of corn and a duck fat roasted potato [click on the photo for a better view]

What you will need to put this meal for one together

  • a whole chicken
  • 1 cob of corn
  • one handful of olive oil
  • a small nob of butter
  • 1 potato
  • a small bunch of broccoli
  • Chilli flakes—dried
  • Sea salt
  • Cracked pepper
  • Paprika
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How to put all this together

  1. Cook the potato like I’ve done before with duck fat, I also laid some stale bread on the bottom of the baking tray to absorb the chicken juices
  2. Prepare the chicken by getting it to room temperature and putting it in a baking tray
  3. Pat the chicken dry
  4. Apply some olive oil and rub it into the skin and to the outside of the cob of corn
  5. Insert some tarragon and thyme into the body cavity
  6. Follow this with the cob of corn
  7. Dress the exposed corn with some aluminium foil
  8. Cook in an oven at 180 °C for 90 minutes
  9. Allow the chicken to rest for 30 minutes
  10. Plate up with some broccoli

How did it taste?

The corn was well cooked and juicy. The chicken was moist and tender. I have enough leftover for lunch at work.

Roast chicken Maryland with roast corn and potato with broccoli cooking corn Gary Lum
Roast chicken Maryland with roast corn and potato with broccoli [click on the photo for a better view]

Final thoughts

I think it’s easier to cook corn in its husk in aluminium foil. There is no real need to cook a whole chook all the time. I prefer to cook chicken pieces.

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8 Responses

  1. I like it. Very apt with the captions. I was half expecting you to twist the corn a bit at the end, maybe even go a bit faster. Didn’t go all the way 😀 Did the corn taste any different to when you just put it by itself in the aluminum foil?

    I prefer to cook chicken breasts. They are my favourite part of the chicken and the challenge is always to get them moist and tasty all the way 😀

    1. I didn’t want to get too carried away with the video Mabel 😂
      I’m a thigh lover. If I can perfect breasts so they are tender and moist I may change but I like the darker meat!
      The corn tasted fine, no worse and not any better. I was hoping for more flavour from the chicken and from the tarragon and thyme I also stuffed into the chook’s cavity.
      I think if I do it again, I may rub some dry herbs into the cob too.

    2. Lol, Gaz. It is always more fun if you get carried away 😂 Well, at least you didn’t hurt the chicken 😂😂

      Maybe you do need to rub more herbs over the corn, make it more smooth and tasty for a better feeling on the tongue, and easier cooking all round 😂

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