I don’t know how long you usually cook your COTC, but I think if you cooked it along with the chicken in the oven, it would be way overcooked. I would probably cook them separately.
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Blanch the COTC, and then add to sheet pan when the bird is 80-85% done, if you want that roasted flavor.
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I don’t know that you’d even need to blanch it.
Perhaps @TheLibrarian28 will share how it turned out.
Quicker cooking time, I blanch it when I throw it on the barbie or in the oven.
I nuke my COTC no longer than 2-3 min, which is perfect for me.
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Same. And if I’m boiling ears of corn, they go into the water and I set the timer for 3 minutes max. Learned that from my Dad and Mom. Hell, if I’ve cut it off the cob and I’m using it elsewhere, I’ll eat it raw! So I’d think just tossing them in for a much shorter period of time for roasting would work.
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Part of what made the recipe so good was that the corn off the cob was mixed with oo, pickled jalapenos and green onions. I followed the recipe and the corn still had a nice snap to it. I don’t think I have ever roasted cotc, I either nuke or grill it. I would definitely roast it with the chicken, for how long I have no idea.
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I would, yeah. Shouldn’t need extra time. Just put it in when the recipe says to add the corn.
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At first glance I thought Jambalaya 
But the Bhaat sounds even better!
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I made bi bim bap with bulgogi-style ground chicken, a fried egg, sesame cucumber salad, kimchi, gochujang sauce, steamed short-grain brown rice, and a bunch of sauteed veg: zucchini, carrots, dino kale, crimini mushrooms, and haricots. Hit the spot.
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Made something way more time-consuming than I could afford (due to work) but I felt I had to because B bought a yuge piece of halibut which is pricey in the Greater Boston area and I had to make something nice-ish. Lots of lemons and capers in the fridge made the decision—Martha Rose Schulman’s oven-roasted fish in lemon wine caper sauce. Spring Onion requested a cheesy pasta side so Knorr broccoli cheese noodles and broccoli rabe with sesame dressing on the side (the latter only for me and B). B had seconds, which kinda erases my plans for leftovers a-plenty for tomorrow with another day of boatloads of work.
Another gawd-awful photo taken in the throes of hunger.
And the delightful wine that sums up how I’m feeling lately.
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Looks like a symphony of flavors and textures. Love bibimbap but it’s a lot of work!!
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Great way with halibut and looks delicious!
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Major PITA. That’s why Korean moms nowadays get their bibimbap fix from their local Korean restaurant or market.
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Epicurious has a terrific, weeknight-friendly bibimbap recipe. You’ll need to find a way past the paywall (incognito browser), but it works with any green veg (asparagus, green beans, broccoli).
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An ad-hoc pancit.
Stir-fried noodles with snow peas, carrots, broccoli, scallions, red peppers, and all the usual aromatics. Everything green from the garden.
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Stir fry. Pork tenderloin, ginger, garlic, onion, carrot, asparagus, red & yellow mini bells and green onion, spicy gochujang, miso sauce. Pickled daikon, cucumbers, Fresno chile.
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Love all of the baby yoda! Looks like a great birthday…
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