Well, I absolutely love corn that is grilled on coals or a flame that is served all round India on the streets during the rainy season. When I had a gas stove in India, it was easy to roast corn on the flames. But that's not the case with the induction counter tops here. Also in our tiny London apartment, I don't have the option of Barbecueing it either and pressure cooker or boiling it, just doesn't give it the same flavour and texture as grilling or roasting it. So I thought that if I can char brinjal/aubergine in the oven, why not try it with the corn?
This is what worked for me.
Some freshly grilled corn on the cob (in the oven) even on a rainy day.
These went into a pre heated fan oven at 180C (for regular ovens 190C) for 30 minutes with the skins on.
If you just pop it in a regular oven with everything on, its much easier to clean after it's cooked and keeps all the moisture trapped inside. It doesn't give you the charred effect though.
If you want a charred effect, then you need to clean it up after baking and pop it under the grill for a few minutes after cooking.
Peeled and drizzled with a lemon juice + chilli powder + salt dressing. So, so good!
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