So are you a corn fan like me? If yes then you will love this detailed guide on how to build a commercial corn roaster in a step by step form.
Roasting corn is one of the most underappreciated methods of cooking corn. Boiling is the most traditional technique, but microwaving and grilling are also viable options. Roasting corn, on the other hand, is a hands-off technique of releasing its latent sweetness and earthy taste. What’s better?
There are several approaches to doing it properly. Based on who you’re serving, you can roast corn with the husk on, off, or wrapped in foil.
Corn roasting is an age-old method that is gaining popularity in both home and restaurant kitchens. Corn keeps its whole taste when roasted rather than letting it soak out as it does when boil. Many people find the concept challenging, but creating a corn roaster for personal use is quite simple and inexpensive. Use your corn roaster for those fresh ears of corn the next time you go on a picnic.
HOW TO BUILD A COMMERCIAL CORN ROASTER
Methods for building a corn roaster:
Make your corn ready for roasting.
Remove the husks from each ear of corn but do not remove them. Each ear of corn should have its silks removed. They’re not edible. Using your salted butter, smear it all over the corn. Salt and black pepper are excellent, but adding a little of cayenne pepper to your corn can give it a bite. Replace the husks over the corn after it has been smeared with butter.
They should appear as though they had never been husked before. Allowing the corn to rest in the fridge allows you to complete this step up to several hours ahead of time. Fresh corn, on the other hand, should not be kept in the fridge overnight. It will have an impact on the final product’s flavor.
Prepare the roaster by putting it together.
Set your greased pan and put the cooling rack in the center of it. The corn will be held in place on the greased sheet, while the butter drippings will be caught on the cooling rack. Ensure the cooling rack is strong enough to prevent the corn from sitting in the melted butter as it drops.
The corn should be sealed.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Put each ear of corn on the cooling rack, beside each other. Place the greased pan in the oven after wrapping it with aluminum foil.
Remove the corn from the pan and serve it.
Take the corn and uncover the foil on your roasting after 35 minutes. Give at least ten minutes for the corn to set on the cooling rack before eating.
Why Roasted Corn Is Really a Good Move?
Here’s why turning on the oven for a couple ears of corn is always worthwhile: Corn gets a crisp sweetness from roasting. Roasting, with or without the husk, adds to coloring, which adds another layer of taste (imagine: caramel-like sweetness) and does not need the constant attention that grilling requires. In conclusion, roasting is great for cooking corn in the oven when you need to prepare a large amount of it while making other foods. There are three techniques to roast corn in the oven, each with a somewhat different outcome.
Corn Roasting in the Husk:
This is my preferred method for roasting corn in the oven. Simply cut the silk at the tip of each cob and place the husks on an oven rack. The husk will dry and strip away in the oven, roasting a few of the kernels while also making it simpler to remove the husk after cooking. The flavor is slightly sweeter and less caramelized than when the corn is roasted without the ear. When you would not have a lot of preparation time for shucking corn and want to get the corn started right away, this approach is ideal. It took around 30 minutes to complete.
Corn Roasting Without the Husk:
Roasting naked, husked cobs in the oven produces the most caramel corn, but also results in chewier, drier corn. The corn will cook faster than the other 2 methods, but it is susceptible to dryness, so serve with gobs of butter or a cream dressing. This approach is ideal for achieving grilled taste without the use of a grill. To counteract dryness, make sure you have a sauce, butter, or cheese on hand. It just took 25 minutes to complete.
Corn Roasting in Foil (with Butter!):
This approach is for all of you buttery corn lovers out there. Husk the corn, cover it in foil with a dollop of butter, and roast till soft. These corn cobs will effectively simmer within the foil, resulting in soft and delicious corn. Do it when you’re preparing and serving corn to a large group and need to keep the corn fresh for later consumption. It just took 30 minutes to complete.
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Five other ways of cooking corns:
This time of the year, roadside stalls and local supermarket vegetable sections are brimming with fresh corn, and we realize you won’t be capable of resisting. Corn on the cob is cheap, delicious, and a lot of fun to eat, and it goes with anything from weekday dinners to weekend picnics. When a dish of steaming corn is on the plate, cravings run high, so plan on two ears per person. Is there a preferred method of preparation? It all boils down to personal choice. Corn may be cooked in a variety of ways, from boiling to grilling. I go through all of your options so you can choose the best one for you.
Boiling:
A summer staple is fresh-picked corn on the cob, rapidly cooked, smeared with soft, sweet butter, and seasoned with salt. This is, without a doubt, the much oldest technique of corn preparation. Husk the corn and place it in a pot of boiling water. It’s quick and simple to prepare; remove the water in a few moments and it’s ready to eat. Americans rely on cooking corn in milk for added decadence. Looking for a one-pot meal? On the burner, make your delectable corn.
Grilling:
It’s no surprise that grilled corn is a county fair staple, with just the perfect proportion of smoke and charcoal. When it comes about whether or not to keep the husk on while grilling, there are a few different viewpoints. I will leave it up to you, although I think the greatest flavor comes from shucking corn right on the grill. This is the only way to get the grains to sear nicely. Rain will not stop you from serving grilled corn if you use an indoor barbecue. Make enough to serve the next day with this delicious grilled corn and black bean salad.
Steaming:
You may steam corn in a variety of ways. Preparing a few ears in a steamer may be a simple and straightforward process. Try using a roaster oven for bigger batches or events where the corn needs to be kept warm over several hours. Preheat the oven to 400 degrees and add 3 cups of water. Put the corn on the shelf once it has been husked. Cook for 25 minutes with the lid on. Decrease the roaster oven temperature to 300 degrees to make the corn warm. Any remaining corn may be cut off from the ear and used in a variety of dishes, including zucchini corn pie, Mexican corn and arugula salad, and zucchini boats.
Preparing in Slow Cooker:
After a day of sports practice, come home to the odor of wonderful, sweet corn in the slow cooker. Please give the heads up! Slow cooker corn on the ear is so simple to make that if you’ve not already, you should give it a try. Ears can be placed in the slow cooker shucked and covered in foil, or you don’t have to husk them at all for this dish. Before covering in foil, add your preferred seasonings to change up the flavor. Choose Buffalo or Italian-inspired corn on the cob if you’re feeling experimental.
Roasting:
Do you want to avoid dealing with boiling water and a steamed-up kitchen? Roasting it is an option. Husk the corn and butter each ear before wrapping it in aluminum foil. This sort of planning might even involve the youngsters. Roast for half an hour at 400 degrees or use a convection oven for a faster cooking process. Do you want to be pampered? Before or after roasting, brush the corn with compound butter.
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The Evidence That Roasted Is Better Than Boiled
Have you ever noticed how much more delicious grilled corn is than boiling corn? We observed as well, and set out to figure out what was going on. Starch, a complex carbohydrate (or polysaccharide) made up of hundreds of glucose units bonded together, is abundant in an ear of corn. Complex carbohydrates have a lower glycemic index than simple carbohydrates, thus they taste less sweet in their natural condition.
You would still not taste much sweetness if you bite into an ear of corn before this was cooked. Since the polysaccharides have still not been decomposed, this is the case. Roasted corn has a sweeter flavor and aroma because the glucose molecules in the polysaccharide have been broken down by the heat. The researchers discovered that roasting corn at extreme temps resulted in a higher quantity of starch digestion. In layman’s words, the more the corn’s temperature rises, the more glucose is broken down, leading in a tastier ear of corn.
If you cook an ear of corn by boiling, the water would only hit 212 degrees Fahrenheit until condensing into steam, which means the corn will not be subjected to a sufficiently high temperature to decompose all those wonderful glucose molecules. If you roasted an ear of corn, you should do it at 450-500 degrees F, which will give sufficient heat to break down additional glucose molecules without completely cooking the corn. This will result in a delightfully flavorful and charred cob of corn that can only be obtained by roasting.
