roasted corn

1

Wash and dry the corn, wrap it in tin foil,

2

Place on a baking sheet, preheat the oven to 180 ° C, bake on top for 15 minutes, then bake on top for 15 minutes,

3

Remove, tear off the tin foil, place on the grill,

4

Brush with cooking oil evenly, preheat the oven to 190℃, medium for 10 minutes,

5

At the same time, put the black pepper and salt on a plate,

6

Remove and evenly brush with salt and black pepper, then brush with a layer of oil,

7

Preheat the oven to 220 ° C, continue to bake the middle layer for 12 minutes, and the surface is slightly charred.

Both waxy corn and fruit corn are roasted, but the flower corn that seems to be old, tender and moderate will taste better when roasted. Fruit corn is roasted with sugar and does not taste delicious, so the steps are skipped.
The specific baking time depends on the function of the oven. I used a total of three temperatures and four modes, 180℃, 190℃, and 220℃.
Baking mode, baking mode, full power heating and preheating of upper and lower pipes.
Both the baking mode and the baking mode are heated in stages by the upper and lower pipes. The former has a small top and a large bottom, and the latter has a large top and a small bottom. Sigh, I am a little dizzy...