If it's too cold to use the barbecue outdoors and you're tired of the taste of cooked corn, try cooking it in the oven. The cob can be roasted or grilled and you can leave it with the straw or remove it before cooking.
Makes 4 servings;
- 4 ears of corn;
- 4 tablespoons (60 ml) of butter or olive oil;
- Salt to taste (optional);
- Black pepper ground to taste (optional);
- Fresh parsley, chopped to taste (optional).
Method 1 of 4: Roasting in Straw
Step 1. Preheat the oven to 180 °C and place the rack in the center position
It is not necessary to prepare a baking sheet for corn. For this method, you will need to place the cob directly on the oven rack and you will not need to cover it with aluminum foil
Step 2. Wash the corn
Wash the straw under running water and use your fingers to remove any visible dirt.
- Do not remove the husk from the corn cobs.
- If there is any lint or leaves on the sides of the corn, use kitchen scissors to cut it out.
Step 3. Cook corn for 30 minutes
Arrange cobs in a single layer directly on the grid and cook until tender.
- If there is another grid above the central one, you can leave it intact as long as it doesn't come in contact with the corn cobs. If it does, remove it completely or move it.
- Try to leave the spikes in a single layer. If you have to stack them, the cooking time will be longer. You will also need to make sure the corn pile is not touching the top of the oven.
- To make sure it's done, gently squeeze the side of the cob, which should be firm but soft enough to press down on the straw.
Step 4. Remove the straw
Remove the cobs from the oven and let it cool for a few minutes. When you are able to touch them, carefully remove the straw from each ear.
- You can hold the base of each spike with a kitchen glove before removing the straw. The escaping steam will be quite hot, so do not point the spike directly at your face.
- Wrap the straw around the base of each cob to hold it better, or remove it completely. It's your decision.
Step 5. Enjoy
Spread butter or olive oil over corn with a brush, if desired, and season with salt, black pepper and parsley to taste. Serve while still hot.
Method 2 of 4: Baking in Aluminum Foil
Step 1. Preheat oven to 200 °C and move one of the racks to the center position
- Meanwhile, prepare four pieces of tinfoil slightly larger than the size of each ear of corn.
- If there is any other grid above the center, you can leave it intact as long as it doesn't block or touch the corn cobs in the oven. If this happens, you will need to remove the top grid or place it under the control panel.
Step 2. Remove the straw and cut the stem from the base of each cob
Wash exposed corn under fresh running water. Use your hands to gently rub the spikes to remove any lint and dry with a paper towel when finished
Step 3. Season
Center each spike on a piece of aluminum foil. Butter or oil with a brush and add salt, pepper and chopped parsley as desired.
- Melting the butter in advance will make it easier to spread it evenly over the cob, but this is not completely necessary as the butter will melt when the corn is roasted.
- Sprinkle the spices on all sides of the cob to distribute them evenly.
Step 4. Wrap in aluminum foil
Slightly fold the aluminum foil over the tang, then fold and pinch the sides to securely close.
Place the cobs on an ungreased, lidless baking sheet. Put them in a single layer; if possible, do not stack the spikes
Step 5. Bake for 20 to 30 minutes
Place the corn in the preheated oven and bake until hot and crispy.
- After the first 10 minutes, rotate the pan to bake evenly on all sides.
- Check the corn after 20 minutes by squeezing the sides of the aluminum foil. Wear a kitchen glove to protect your hands. When ready, the ear will give a little bit without breaking and without getting soft.
Step 6. Carefully unroll
Remove from oven, let cool for a few seconds and remove the aluminum foil.
- The aluminum foil will release a hot steam when unrolling the cob. To protect yourself from burns, do not place your face or arm over the corn when removing the aluminum foil.
- After unrolling, skewer one of the beans with your fingernail or a fork. When ready, the grain will release a juice. If it doesn't, you'll need to roll up the cob again and return it to the oven for a few more minutes.
Step 7. Ready
Roasted corn is ready to be served. Eat while still hot for best flavor and texture.
Method 3 of 4: Grilling the Whole Corn
Step 1. Preheat the grill
Turn on the oven grill setting and let it heat up for five to ten minutes.
- Some grills only have an on or off setting, while others have a temperature setting. If that's the case with yours, put the grill on a high temperature.
- Place the oven top rack about 15 cm from the top of the oven. This top part is the only element that stays on when you use the grid configuration.
Step 2. Peel and roll the straws
Peel the straws, revealing the entire cob, but do not remove them. Instead, use scissors to cut them to about 4 inches, then wrap what's left in aluminum foil.
- Remove any lint that appears as well.
- Wrapping the straw with aluminum foil is a necessary step, otherwise it will burn quickly in the intense heat of the grill and could catch fire.
- If you don't want to use the straw and stalk to hold the corn when eating, remove them completely.
Step 3. Cover the cob with oil and spices
Place the corn in a single layer on the baking sheet and drizzle with olive oil. If desired, season with salt and black pepper.
- If desired, you can cover the baking sheet with aluminum foil, but it is not necessary.
- Olive oil is a better choice than butter for this method as it has a higher smoke point and is less likely to overheat the grill.
Step 4. Leave on the grill for 10 to 15 minutes
Watch the cobs carefully and rotate them whenever the beans begin to scorch.
- You will need to rotate after the first three to five minutes and then twice more every three to five minutes. When done, the corn will be smooth and evenly charred and somewhat tender.
- You can also remove the tinfoil from the straws for the last two minutes, if desired, so they can scorch slightly without burning.
Step 5. Enjoy
Remove corn from oven and sprinkle with chopped parsley if desired. Serve while still hot.
Method 4 of 4: Roasting Corn into Pieces
Step 1. Preheat the grill
Turn on the oven grill setting and let it preheat for five minutes.
- If the grill has the option, leave it on high temperature. Some grills have only the on and off configuration; in that case the general configuration can be used.
- Place the oven top rack about 15 cm from the top of the oven.
Step 2. Cut each ear into four pieces
Remove straw completely and all visible lint. Use a knife to cut each ear into equal pieces.
Depending on the thickness of the corn, it may be possible to break it with your hands instead of using a knife. This will give you less control over the size of each piece and it will be harder to keep them the same
Step 3. Oil and season the corn
Place the cob pieces on a large baking sheet covered with aluminum foil. Oil or melted butter with a brush on each piece and sprinkle with salt and pepper (if desired).
Since olive oil has a higher smoke point than butter, it is a safer option for grilling. But since corn should cook quickly when it's cut into pieces, you might not have a problem using butter
Step 4. Grill for six to ten minutes, turning once
Place the corn on the grill and cook the pieces for three to five minutes or until the beans begin to scorch. Then turn them the other way. Keep cooking until the other side is charred as well.
You can add more oil or butter to the other side before putting the corn back on the grill. But be aware that this could spill into the oven
Step 5. Enjoy the corn
Remove the corn pieces from the oven and let it cool. Sprinkle with chopped parsley, if desired, and serve hot.