A-Maize-ing Oven Roasted Corn
This is first thing that came to my mind while giving a title to this post, a-maize-ing. Do you find it corn-y?? Ha! I am on a roll with lame puns here but come on, we all have such moments.
These days you’ll see many vendors on the streets of Pakistan selling corn on the cobs using different modes of cooking them; there is coal roasted, open flame roasted, steamed, roasted in raw salt, hot sand roasted etc. You’ll see their small wooden carts outside every school/college and market.
At home I used to steam or boil them and this time I thought about trying this method. I found this to be the simplest way. Preheat oven, throw corns in the oven and after 25-40 minutes they are ready. It’s super easy to peel the husk and silk off the cobs when they are done. You can brush them with melted butter if you like or try rubbing some chaat masala using a sliced lemon. Let your taste bud decide.
4 ears of corn on the hob, still in husk
melted butter, optional
chaat masala and lemon, optional
Preheat oven at 220 C/ 425 F. Place the corn, with husk, directly on the baking rack. Bake for 15 minutes and then turn the sides of corns. Bake for another 10 minutes. Remove from the oven. Peel down the husk and silk. Season as you like. Enjoy.
Try it Our way,
Slice a lemon, dip the cut side of half of a lemon in chaat masala, or mix salt, red chilli, black pepper powder together or try lemon pepper powder; and rub it on the baked corn kernels.
Nom Nom Nom