Do ahead You may fully roast up to one day ahead. Remove from refrigerator early enough before serving to allow to reach room temperature.
6 medium ears of fresh farmstand corn
2 pounds Brussels sprouts
12 cloves garlic, peeled and thinly sliced
1 cup pecan pieces
6 tablespoons olive oil, divided
1/2 teaspoon pepper
2 teaspoons kosher salt
1. Preheat oven to 350 degrees.
2 . Blanch corn for 2-3 minutes in a generous amount of salted water. Remove corn and immediately run under cold water to stop cooking. With a sharp knife, cut corn from cob taking care to leave behind the milky residue. This will yield about 4 cups corn.
3. Trim away a small amount of stem end of Brussels sprouts. Peel away any discolored leaves. Cut heads in half from north to south.
4. In a bowl, combine corn, Brussels sprouts, garlic, pecans, 4 tablespoons olive oil, pepper and salt. Mix well. Turn out mixture and spread onto rimmed baking sheets such that you have more or less a single layer. I needed two sheets. Place in oven and roast for about 1 1/2 hours until Brussels sprouts brown and start to char and corn begins to turn brown. About midway through, turn the mixture with a spoon or spatula and redistribute into a thin layer. Remove from oven and allow to cool. Add 2 tablespoons oil. Toss. Adjust salt and pepper to taste. Serve at room temperature.