Oven Roasted Grilled Corn

Summer is upon us, and nothing is more quintessential summer than having grilled corn. If I can fire up the grill and make grilled corn all day everyday throughout the summer, I would, but even summer can have rainy days, or times when one is simply too lazy to fire up the grill. Fret not, since we can just as easily make some of the sweet sweet delicious grilled corn with oven. Which by the way, can we still call these grilled corn, but really, who can even tell the difference?

Start with firing up the oven to 180 Celsius (350 Fahrenheit). Then, mix together 100 gram (1/2 cup) softened unsalted butter (for vegans, use margarine) with 3 cloves minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cut 8 pieces of aluminum foil to wrap each corn. Finally, brush each corn generously with the butter (or margarine) mixture, wrap with aluminum foil, and place on a baking sheet. Roast in preheated oven for 40 minutes, turning halfway at 20 minutes mark.

If you are feeling lazy, the corn are pretty much cooked once out from the oven and can be eaten as is. But, to get the trademark charred look like the one we get from grilling, we need to do this extra simple step. Turn on the broiler of the oven, unwrap the aluminum foil from each corn so to expose the top part. Broil until all sides are charred, about 2-3 minutes per side. Most likely you will only need to do top side and bottom side, for a total of 4-6 minutes broiling time.

The corn is really delicious as is, but in my next post I am going to share a super simple grilled corn salad, so you might want to save 4 out of the 8 grilled corns for that. Stay tune.