Corn on the Cob 2 - Oven Cooked
Bhuna Bhutta 2
Corn on the cob is popular in all countries where it is grown. There are many ways to cook it; boiling in water, cooking on charcoal (as popular in Eastern countries), oven baking etc. In India and other eastern countries, it is eaten with a coating of spices and lemon juice. In most western countries, it is served with a knob of butter on a piping hot cob. Here it is cooked with butter and honey.
Corn on the cob, 1 per person
Peel the skins off and remove beard. Cut/break cobs into single portions. Leave whole, is small.
Place the corn into a large roasting dish lined with aluminium foil. Pour enough water in, so that it is about 2 cm. deep
Push a knob of butter onto each cob.
Drizzle with honey.
Sprinkle with salt and pepper.
Seal the tray with foil, making sure that it is not touching the corn), in a sort of ballooned shape. This should allow it to steam and cook through
Place in a medium oven, 180�C/375�F, Gas mark 5, for about an hour.
Open the foil. Return back to the oven, to colour cobs up and dry the water away. Turn the cobs occasionally to ensure even browning.