OVEN-ROASTED CHILI LEMON BUTTER CORN

A drive through a silently beckoning cornfield can be eerily sometimes; especially if you are a thriller junkie like me! Nonetheless, it has an abundance promise of corn! Whether roasted, boiled, baked, stewed or fried, Corn is an all-embraced delicacy. And, regardless of how it’s served, roasted corn just tops the list of the million ways of indulging(at least for me). What is more convenient is; (similar to this recipe) you do not necessarily need a grill to roast your corn. Besides the savoury mouthwatering chilli buttery taste, it is a matter of convenience; all you will need are the ingredients and an Oven to make the best Oven-roasted Chili Lemon Butter Corn.

Recipe Run-Through

Start with preheating the oven to 220C. Remove the husks of every corn and dispose or set them aside. I preferably keep the innermost layers aside which I use later for serving; (extra touch for presentation as in the pictures ) but that’s purely optional.

Afterwards, generously spread each cob with butter then completely wrap each with aluminium foil. Bake in a preheated oven at 220C for 25 minutes. Remove the baked corn from the oven and unwrap each corn from the foils leaving the top part exposed.

Change the oven setting to broiler function; return the exposed corn to the oven and broil for 8-10 minutes or until browned. Afterwards, turn each cob around after browning to roast it all around.

Immediately after removing the corn from the oven lather with the butter mixture( butter, cilantro, pepper and salt ) and sprinkle with fresh lemon juice.

Broil it; Roast it.

Baking will make the corn soft and juicy; but will need to broil the corn since we are using the oven for the crispy roasted exterior.

To broil; simply turn the oven setting to the top part; such that heat only comes from the top part of the oven. Then place exposed corn in the oven and let it roast until it adopts a seared finish ( brownish burnt finish).

To Broil it faster; simply turn the highest setting of the oven and move the baking tray higher up in the oven. Be watchful though so they do not burn.

Equipment You will need

Ingredients

• 6 raw corn on the cob
• 100 gm butter -for spreading on the con prior to baking
• 150 gm butter for the butter sauce
• Chopped cilantro
• I tsp Pepper( you can adjust accordingly)
• 1 tsp salt
• Fresh Lemon
• 1 tsp honey ( optional)

How To Make Oven Roasted Chilli Lemon Butter Corn (Step By Step)

Strip the husks from the cobs and preheat the oven to 220C

A traditional way of serving roasted corn is with the leaves such that the leaves serve as little plates-ish but this is purely optional.

Generously butter each Cob

For intense buttery flavour generously spread each cob with butter of choice; unsalted or salted. If you are using unsalted butter follow with a sprinkle of salt. Then wrap each con completely with aluminium foil and place on a baking tray.

Bake

Bake a preheat at 220C for up to 25 minutes. The aluminium wrap ensures the maize cooks quickly while remaining soft from the steam. In addition, it also ensures that the butter does not completely melt and seep out during baking thus ensuring maximum butter flavour.

Broil(Roast)

Remove the cooked corn from the oven then unwrap leaving the top part of each cob exposed. Set the broil function of the oven (broil; set the oven to produce maximum heat from only the top part.)Still, on the tray unwrapped, place the tray in the oven and increase the heat to 250C. Let the corn roast for about 7 minutes or until browned on the top. Twist after it has browned to roast the underside.

Make the spicy butter sauce

In a small bowl, mix melted butter, chopped cilantro, salt, pepper. Feel free to add extra spices that you would prefer like garlic or curry powder.

Slather and serve.

Remove roasted maize from the oven, spread with a butter brush then sprinkle with fresh lemon juice. Serve immediately.