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Corn, roasted

Erken's simple 1914 instruction for roasting whole corn cobs on a rack in a hot oven until golden and plump, then serving the kernels on a warm napkin or the cob whole.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 400 (falt i det fri)

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About the dish

The chapter on root vegetables and greens in Stor kokebok (1914) treats corn as a fairly new vegetable in the Norwegian household, and Erken gives simple instructions for roasted, boiled, and gratinated corn.

How to make it

  1. 1

    Preheat the oven

    Set the oven to 200 °C (390 °F) and place a rack inside.

  2. 2

    Roast the cobs

    Place the corn cobs directly on the rack in the hot oven. They are done when they have taken on a nice golden color and the kernels have plumped up, around 20–25 minutes.

  3. 3

    Serve

    Cut or scrape the kernels off the cob and place them on a warm napkin. Roasted corn can also be served whole. Serve with butter and salt.

Changes from the original

The number of corn cobs has been set to 6 (as in the following recipe for boiled corn), since the original does not specify a number. The oven temperature has been estimated in modern degrees.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 400) → 1949 (korrekturlest, s. 441)~50% av teksten endretfjernetlagt til
Kolberne lægges ind Kolbene legges inn i varm ovn paa på en rist; naar når de har faat fått en pen gylden gyllen farve og er svulmet op, er de færdige. ferdige. Kornene tages tas av og lægges paa legges på en varm serviet. serviett. Ristet mais kan ogsaa også serveres hel.

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Frequently asked questions

How do I know the corn cobs are done in the oven?
They are done when they have taken on a nice golden color and the kernels have plumped up. Figure about half an hour in a hot oven.
Should the corn be served on the cob or as kernels?
Either works. In the original recipe, the kernels are scraped off and placed on a warm napkin, but roasted corn can also be served whole on the cob.
How should the cobs sit in the oven?
They are placed directly on a rack in the hot oven, so the heat reaches all sides.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 400, under vegetable dishes.

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