If you’re a corn lover, like me, you probably love grilled corn. And you probably know it takes a barbeque to make it. But if you live in an apartment or if it’s rainy, you also know the barbeque is not an option. But worry no more, I gotcha, pal. Here’s where I come to the rescue with a life-changing article: how to roast corn in the oven
So that basically means you’ll have your corn on the cob, the crispy bits and zero smoke. Yep, it’s possible.
Tips and tricks for this recipe:
-Considering this corn is roasted and not grilled, you need to enhance the flavours somehow. So use intense spices like chilli powder, smoked paprika or whatever you like.
-Before roasting the corn, start with the butter. It needs to absorb all the flavours before you spread it on the corn cobs. Use softened butter and a mix of your favourite spices. I used salt, pepper, garlic and smoked paprika.
-I roast my corn on the cob, but you can use a knife to remove it from the cob if you want to use it in a salad or don’t wanna get messy when eating it. Quick tip: the cob gives it extra flavour!
-Use a baking tray with high edges for the corn and make sure you flip the corns to get them evenly roasted.
-When picking the corn, go for the ones with tighter leaves around them and golden brown, sticky silk. Avoid the ones with dark silk, they’re not fresh.
Now that you know how to roast corn in the oven, the next step is making some and surprise your dear ones with the taste of childhood!
How to roast corn in the oven
- 4 pieces corn on the cob
- ¼ pack butter softened
- 1 tsp salt
- ½ tsp pepper
- 2 cloves garlic minced
- 1 tsp smoked paprika
- Preheat the oven to 220°C.
- Mix the softened butter with the spices and allow the flavours to blend properly.
- Clean your cobs, making sure to remove all the silk and leaves.
- Rub the butter on the corn cobs and place them in a baking tray.
- Bake for approximately 40 minutes, turning them from time to time to roast them evenly.