Corn is a meal, a snack, and can be eaten as a brunch or supplement – it's also a treat. However, as Olive Magazine points out, when roasted on the fire, it has an incomparable taste as long as we possess all the secrets of roasting since it is a fact that adequately roasting corn at home is a challenge.
Of course, learning to choose the best corn at the right time is equally important. The golden fruit is delicious either way, and we even try making great air fryer corn.
Fill a large pot with water and soak the whole corn, without shelling them, for about 30 minutes, then drain.
This is a way to keep our corn juicy while roasting and not dry out.
After draining, place them directly on the hot coals and cook for 15-20 minutes. Turn them every 4 to 5 minutes so that they cook evenly.
We test if they are cooked, pressing lightly with the tongs, but if we cannot tell, remove two or three seeds with great care because they will be hot and try. They should be tender and juicy.
Let them cool a bit, and peel them. To serve it, we look for the easiest way to cut it. Add as much salt or butter as you like, and it's ready to enjoy.
If we don't eat them all, we can keep the leftovers in the fridge in an airtight container for about three days. To reheat, wrap each corn in a wet paper towel and microwave for 90 seconds to 2 minutes, turning every 20 seconds.
We can roast our corn without its husk, but we have to be careful because it can dry out. That's why we leave it on the fire for only 10 minutes and turn it occasionally so it doesn't seize.
What if we want to roast corn we have in the freezer? To thaw them, wrap them in a towel to absorb the moisture and leave them in the refrigerator the night before. The next day, before we put them on the grill for baking, we ensure they are dry.
Now, if we don't like all that, we can make corn "ribs" that we will eat without trouble.
READ MORE: 5 mistakes when making béchamel for moussaka and pastitsio.
