Oven-roasted corn with caramelized flavor
Roasting in the oven is a reliable way to get caramelized kernels without a grill. It’s great when you need to roast several ears at once or during inclement weather.
Method:
- Preheat to 425°F (220°C).
- Remove husks and silks, brush ears lightly with oil or melted butter, and season with salt.
- Arrange on a rimmed baking sheet with space between ears. Roast for 20–30 minutes, turning once halfway, until kernels start to brown and blister.
For a charred finish: after roasting, place under the broiler for 1–2 minutes per side to add spots of deep char—watch closely to avoid burning.
Flavor variations:
- Herb-roast: toss with rosemary, thyme, or garlic before roasting.
- Sweet-savory: brush with honey-butter during the last 5 minutes.
- Spicy: sprinkle smoked paprika or cayenne right after roasting.
Advantages and tips:
- Oven roasting is hands-off and consistent for multiple ears.
- Use a wire rack on the sheet pan for more even heat circulation and better blistering.
- If you prefer a softer texture, wrap ears in foil with butter and roast 25–30 minutes.
Avoid overcrowding the pan, which steams instead of roasts, reducing caramelization.