Roasted corn on the cobs. Cue childhood memories galore with a hearty dose of nostalgia. I absolutely loved eating coal-fire roasted corn from the street side vendors. But Ma did not always approve of it, citing hygiene reasons. So Baba would buy corn ears from the local market and Ma would roast it for me on the flames of our gas burner. It would be very close but the charred on charcoal fire is something else altogether.
Sometimes I get these strong cravings for Kolkata street side food.. the ones that are my favorites that is. During a quick trip to Wholefoods, I came across these gorgeous corn ears and what instantly transported to my childhood. I could almost taste
Now we do not have gas burners in our apartment and I dare not try it on the electrical coils of our burner. Neither are we permitted to use a coal fire grill in our second floor patio. So the closest I could get was to make oven roasted Corn on the Cob in the oven. It wasn’t the real deal but it still tasted pretty awesome!
A quick search on the internet regarding the roasting time and 40 minutes later I had these beautifully roasted corn on the cobs which perfectly complemented the Chicken Kebabs that the husband made for dinner.
Corn on the cob/Corn ears – 3 (or as many as you want), husked and
Butter – melted, enough to brush the corn ears
Salt and freshly cracked black pepper to taste
Chaat Masala for sprinkling on the corn (optional)
Red Chili Powder/Harissa Powder, Smoked Paprika for sprinkling on the corn (optional)
Preheat oven to 350 F.
Melt a little butter and brush the corn ears generously. Season the corn on the cobs with salt and freshly cracked black pepper. Place them on a aluminum foil lined baking sheet and bake them for about 35 to 40 minutes, turning every 15 minutes or so.
Once done, hit it with a squeeze or two of lemon juice, dab a little more butter if you wish, sprinkle with chaat masala, red chili powder or any seasoning of your choice and serve.