Roasted corn cob is one of my favorites especially on a rainy day. I don't remember when I started eating them first, but the first memories of my roasted corn are when we were in gaya, they used to come out around rainy season. I like the coal roasted corns the best with salt, red chilly powder mix rubbed with a lemon wedge.. thats yummy. My mom also used to roast them over the gas top and we used to rub the salt, chilly powder and ghee paste. After coming to US, I started craving for them when I saw then in walmart. Though no where near to the taste of those found in India.. they are the best we could get. The corns found here are sweeter and softer in taste. I generally roast then on electric stove but this time I experimented roasting them in oven.
Ingredients:
Corn cobs
Salt
Red chilly powder
Ghee/Lemon wedge
Ingredients:
Corn cobs
Salt
Red chilly powder
Ghee/Lemon wedge
Procedure:
- Spice mix: Mix the salt and chilly powder as per your taste. Then add ghee and mix them well else squeeze the lemon juice and mix well.
- Rub the paste on the corn. When roasting on stove top, i first roast them and then rub the mix. I did the other way round as I was experimenting.
- Heat the oven to 350 F, then put the corn cobs and cook for 15-30 mins.
- Keep turning the cobs if they are getting a burnt char on them
- Before taking them out I put the oven on broil and give slightly more char. Note: when in broil, food chars very fast so keep a very close watch or the food will get burnt and will not be very edible.
- Take out and let it sit for some time. All yours to enjoy.
