Share
The monsoon season in India heralds the arrival of a special treat that is greatly sought after by many: roasted corn on the cob. For some reason, when it starts to rain in India, everyone's hearts go out to this simple yet tasty food. Monsoon season gatherings with loved ones are epitomised by the scent of roasted maize seasoned with spices. Whether eaten from a roadside stand or cooked up in the comfort of home, corn on the cob always brings back fond childhood memories. Here are some tricks for roasting it over a gas fire so that you may fully enjoy the happiness that this monsoon treat brings you.
Select Fresh Corn
The first and most important thing to remember while roasting corn on the cob over the stove is to use fresh corn. Choose corn on the cobs that are plump and soft, with green husks, and avoid those that are shrinking or have discoloured kernels. Roasting fresh corn will yield the greatest results because of its sweet, juicy flavour and even browning. If you want to avoid your roasted corn from drying out, try soaking it in water first. With this easy hack, you can get precisely roasted corn every time.
Remove Silk and Husk
It is necessary to remove the silk and husk from the corn on the cob before it is roasted on the hob. Corn can be roasted once the husk is peeled back and all of the silk strands are removed. This will ensure that the corn is clean and ready to be cooked. You can also tie the husk back over the corn to form a natural handle for easy handling throughout the roasting process. This can be done by placing a knot in the back of the husk. When the silk and husk are removed from the corn, the heat will be able to reach the kernels more directly, which will result in a delightfully roasted cob that has a flavour that is smokey and caramelised. Have fun putting this easy and savoury suggestion to use in creating a delightful snack!
Brush Oil or Butter
Brushing corn on the cob with oil or butter that has been melted is an essential step in the process of roasting it over the stove. During the roasting process, it infuses the corn with a wonderful richness and protects it from being overly dry. In addition to contributing to the gorgeous golden colour that results, the oil or butter also improves the overall flavour of the dish. Before placing the corn on the roasting mesh or wire rack, simply coat it with a little layer of oil or butter. This assures that the taste and texture will be exquisite, making it the ideal snack for the monsoon season that everyone can enjoy.
Use Roasting Mesh
Place a roasting mesh or wire rack directly on the gas burner of the stove in order to roast corn on the cob while using the stove. This will raise the corn, which will allow for more even dispersion of heat and ensure that the corn cooks evenly. Due to the mesh, the corn does not come into direct contact with the burner, which prevents it from catching fire and being stuck. To ensure that it cooks evenly on all sides, rotate the cob at regular intervals. The corn acquires a deliciously smokey flavour and a slightly burnt appearance when it is roasted on a grill, giving it a wonderful and simple to prepare snack that is perfect for the monsoon season.
Seasonings
The flavour of roasted corn on the cob can be greatly enhanced with the addition of various seasonings. Following the step of brushing the corn with oil or butter, liberally coating it with your preferred seasonings will result in a snack that is both flavorful and aromatic. Salt, pepper, chilli powder, garlic powder, or a mixture of dried herbs such as dry mint and oregano are examples of common seasoning choices. An additional kick of tangy deliciousness can be achieved by experimenting with lime juice, grated cheese, or parmesan cheese. The trick is to customise the seasonings to your taste preferences, which will turn each mouthful of the roasted corn into a fascinating and exciting adventure you won't soon forget.
Keep Rotating
Rotating the cobs regularly during cooking is vital for achieving evenly browned corn on the cob. This guarantees even cooking on both sides, producing a delightful smoky flavour and a beautiful golden brown colour. Turn the corn with tongs every few minutes to prevent any one side from being too browned or undercooked. To avoid any burnt areas and provide a pleasing crunch in every bite, rotating the cobs during cooking is a must. This easy trick will have you eating perfectly roasted corn on the cob in no time.
