Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 441)~75% of the text changedremovedadded
6 stk maiskolber (friske, uten blader). salt (til servering). smør (til servering). Sett ovnen på 200 °C og legg en rist Kolbene legges inn i ovnen.. Legg maiskolbene direkte varm ovn på risten i den varme ovnen. De er ferdige en rist; når de har fått en pen gyllen farge farve og kornene har svellet opp, omkring 20–25 minutter.. Skjær eller skrap kornene er svulmet op, er de ferdige. Kornene tas av kolben og legg dem legges på en varm serviett. Ristet mais kan også serveres hel. Server med smør og salt.

Note on Modernised

Mengde maiskolber er satt til 6 (som i den følgende oppskriften på kokt mais), da originalen ikke angir antall. Ovnstemperatur er anslått til moderne varmegrader.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!