When it comes to roasting corn on the cob, the oven is a great alternative to barbecuing. You can cook them whole in their skins or wrapped in aluminum foil. If you like them well toasted, remove the skin and grill them in the oven.
Ingrediants
- Corn on the cob (1 per person)
- Olive oil or butter
- Optional seasonings: Salt, pepper, chili powder, or lime juice
Steps
Method 1 of 3: Cook the Corn on the Cob with the Peel
Step 1. Preheat the oven to 175 ° C
Before turning it on, place one of the shelves in the center. To cook the cobs in their peel you do not need to use a pan, it is better to put them directly on the oven grill.
You don't even have to line the grill with aluminum foil
Step 2. Arrange the cobs in the center of the grill, next to each other
Try not to overlap them; if they are many and you are forced to place them one on top of the other, increase the cooking time. Make sure that the top ones do not touch the upper coil of the oven.
If there is another shelf positioned at the top of the oven, you can leave it in place, as long as the cobs are not touching it
Step 3. Cook the corn on the cob for about 30 minutes
Let them cook for half an hour or until the corn kernels have softened. When it's time to check if the corn on the cob is cooked, put on your oven mitts, slide the oven rack out and gently press one of the cobs to the sides.
Touching it should feel that it is firm, yet soft enough to allow you to crush the peel
Step 4. Let the cobs cool for several minutes before peeling them
Remove them from the oven using tongs or a glove and let them cool for about ten minutes. When you can touch the skin with your hands without burning yourself, start peeling the cobs. Be careful, the peel contains a cloud of boiling steam.
- Grab the base of the cob with the oven glove on and peel it with your free hand.
- You can wrap the husk around the base of the cob or, if you prefer, you can remove it completely.
Step 5. Season the corn on the cob to taste and serve hot
You can brush them with olive oil or melted butter and spice them up with salt, pepper, chili powder, or lime juice.
Method 2 of 3: Bake the Cobs Wrapped in Tinfoil
Step 1. Preheat the oven to 200 ° C
Before turning it on, place one of the shelves in the center. If there is another shelf positioned at the top of the oven, you can leave it in place, as long as it does not come into contact with the cobs.
It will take at least 15 minutes for the oven to reach the right temperature
Step 2. Peel the corn on the cob and trim them to the base.
Pull the peel down and peel it off completely. Once peeled, trim the cobs at the base with a sharp knife. Be careful not to grip them too hard as you peel them to avoid damaging the corn kernels.
- It is easier to remove the peel in two steps than to tear it all at once.
- Try to remove most of the beard (strands) of the cob as well.
Step 3. Brush the corn on the cob with olive oil or butter and season to taste
Grease them with extra virgin olive oil or melted butter, then add salt, pepper and your favorite spices. Season them evenly on all sides.
Use the melted butter to be able to distribute it easily and evenly on the cobs
Step 4. Wrap the cobs in aluminum foil
Count the cobs and prepare the pieces of tinfoil making sure they are large enough to wrap them completely. Place a cob in the center of each sheet, wrap it around it loosely and seal it on the sides.
Use standard foil, not ultra-strong foil
Step 5. Arrange the corn on the pan
Place them side by side without overlapping, so as not to have to increase the cooking time. Since the corn on the cob is wrapped in aluminum foil, there is no need to coat or grease the pan.
If you want to cook a lot of corn on the cob, you can use two pans, but make sure you can place both on a single shelf in the center of the oven
Step 6. Cook the corn on the cob for 20-30 minutes, taking care to turn them halfway through cooking
Place the pan in the hot oven and let the corn on the cob cook for 10 minutes. When it's time to turn them, roll them to get even cooking on all sides. Let them cook for another 10 minutes, then check if they are ready by gently squeezing them on the sides. Use an oven mitt so you don't get burned.
- The corn on the cob should give way slightly under the tinfoil without cracking or looking mushy. If so, it means they are ready.
- Let them cook for a few more minutes if they are still hard.
Step 7. Cool the corn on the cob and then remove the foil
Once cooked, take them out of the oven and let them cool for several minutes. Watch out for the hot steam as you release them from the foil wrapper.
Keep your hands and face away so you don't burn yourself with the steam
Step 8. Eat corn on the cob while still warm
The roasted corn on the cob are ready to be served, eat them hot to enjoy them at their best.
Since you seasoned them before putting them in the oven, the corn on the cob is ready to eat
Method 3 of 3: Cook Corn on the Cob with the Oven Grill
Step 1. Turn on the grill and place one of the oven shelves 15cm away from the coil
Activate the grill function of the oven and let the coil heat up for 5-10 minutes. Some ovens simply allow you to turn the grill on or off, while others allow you to choose whether to use a low or high temperature. If your oven is the latest generation, set the grill to the highest temperature setting. Also, move one of the shelves about 6 inches from the coil, so that the cobs are close to the grill, but not in danger of touching it.
It is essential to place one of the shelves in the upper part of the oven because the upper coil is the only one that lights up when using the grill
Step 2. Peel and trim the cobs at the base
Pull the peel down and peel it off completely. Once peeled, trim the cobs to the base with a sharp knife. Try to also remove the threads (the beard of the corn on the cob) to prevent them from burning.
- If possible, use your beard and leaves for compost.
- When peeling the cobs there is a risk of dirtying the work surface, so it is best to line it with newspaper or work directly over the waste bin.
Step 3. Cut or break the corn into four parts
Take a knife and divide the corn into four pieces of the same length. If they are thin, you may be able to break them with your hands, but you will have a hard time breaking them into even pieces.
Dividing the cobs into equal parts allows for uniform cooking at the same time
Step 4. Tile the cobs in the pan
You can cover it with aluminum foil if you wish, but it is not necessary. Arrange the cobs next to each other without overlapping them to obtain a uniform result and be able to easily turn them halfway through cooking.
If you want to cook a lot of corn on the cob, you can use two baking sheets and place them side by side on the same shelf in the oven
Step 5. Brush the corn on the cob with oil and season with spices
Grease them lightly with olive oil or melted butter, then season with salt, pepper and your favorite spices. You can also add a few drops of lime juice if you like.
Keep in mind that you can season them further even when cooked
Step 6. Broil the corn on the oven for 3-5 minutes and then turn it over
Place the pan under the hot coil and let the cobs cook for 3-5 minutes or until some corn kernels begin to blacken. Use kitchen tongs to turn them to the opposite side.
If you want, when you turn them you can grease them with more oil or butter before putting them back in the oven
Step 7. Let them cook for another 3 minutes or until they are slightly black
Do not lose sight of them to avoid the risk of them burning. Remove the cobs from the oven when most of the corn kernels are lightly blackened and some are scorched.
Use oven mitts or tongs to remove the corn from the oven
Step 8. Serve the corn still hot
If you wish, you can add some other seasoning or spice. Transfer them to plates using the kitchen tongs so as not to burn yourself and season them to taste with lime juice, salt, pepper or chilli. Eat them still hot to enjoy them at their best.
