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Baked or oven-roasted corn on the cob develops a deeper, sweeter flavor than boiling, with the kernels caramelizing at the edges and concentrating their natural sugars in the dry oven heat. In Romania, corn is commonly roasted over charcoal at outdoor gatherings alongside mici and grilled meats, developing a light char that adds a smoky, nutty dimension quite unlike the gentle sweetness of boiled corn. A pat of butter melted over the hot cob just before serving adds richness and a golden sheen. Simple, seasonal, and deeply satisfying.
Prep
5 min
Cook
25 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
160 kcal
For 4 serving(s)
Per serving
Preheat the oven to 200°C (390°F), or prepare a charcoal grill.
Leave the corn in its husks or remove them, according to preference. If leaving husks on, soak the cobs in water for 15 minutes before roasting to prevent burning.
Place the corn directly on the oven rack or grill grate. Roast for 20-25 minutes, turning once halfway through, until the kernels are tender and the cob has developed golden-brown spots.
Carefully remove from the oven or grill. Brush immediately with butter, season with salt and black pepper, and serve hot.
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