A step-by-step recipe with a photo of cooking corn in the oven in butter with garlic and herbs at home. Combinations of ingredients. Video recipe.
Usually we cook corn in the classical way and eat it sprinkled with salt. Did you know that corn cobs can not only be boiled, but also baked in the oven. And in a variety of ways: in leaves and without, in foil and without, in sauce and without it. It's very simple, but it turns out very tasty. Therefore, I am sharing an interesting and fresh recipe with fans of fresh corn. How to bake corn in the oven in butter with garlic and herbs, we learn in this material.
The resulting baked ears are juicy and soft thanks to the oil, and very aromatic due to the fresh herbs, spices and garlic. For lovers of spicy dishes, I recommend sprinkling the finished corn with a pinch of ground chili before serving. For tenderness and originality of the dish, sprinkle the hot cobs with grated cheese.
A Few Tips
- This recipe can be used not only for making corn, but also for warming up yesterday's boiled ears. To do this, grease them with oil, season with herbs, wrap them in foil and send them to the oven for 10-15 minutes. Cold corn will regain its appetizing appearance, flavor, and become hot.
- For cooking, buy only young corn, it is juicy and soft. Overripe ears are tough and less juicy. By clicking on the grains of dairy young corn, a viscous and white liquid will flow out.
- For baking, cobs with light yellow and milky white grains are best suited. The yellower the corn, the older it is, which means it is tougher. Also pay attention to the grains, in a fresh vegetable they are the same size and sit tightly to each other.
- When buying a vegetable, in addition to grains, pay more attention to the leaves that cover the cobs. Do not buy corn with too yellowed and dry leaves. Such fruits are overripe long ago, and will not be juicy and aromatic. Also, do not take cobs without leaves.
- Calorie content per 100 g - 105 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Corn - 4 ears
- Salt - 1 tsp or to taste
- Garlic - 2 cloves
- Butter - 50 g
- Parsley - a few twigs
- Ground black pepper - a pinch
- Basil - a few twigs
- Cilantro - a few twigs
Step by step cooking corn in the oven in butter with garlic and herbs, recipe with photo:
1. Remove the butter from the refrigerator beforehand, cut into small pieces and put in a deep bowl. Leave it indoors for 20-30 minutes to soften and reach room temperature.
2. Peel the garlic, chop it very finely with a sharp knife or pass through a press. Transfer the garlic mixture to a bowl of butter.
3. Greens (parsley, cilantro, basil), wash, dry with a paper towel and chop finely. Send it to a bowl of butter. You can add chopped dill or any other greens to taste if you like.
4. Season the oil with salt, black pepper and your favorite herbs and spices. Then mix well to get a smooth paste. If the oil is soft, it will be very easy to do this.
5. Peel the corn leaves, rinse the ears and dry with a paper towel. If the grains turn out to be dry and sluggish, fill them with clean drinking water and leave for half an hour. They will be saturated with liquid and will be juicy when finished.
6. Place the corn on a piece of foil and brush with spiced butter on all sides.
7. Wrap the ears tightly with foil so that there are no empty spots.
eight. Send the corn to bake in a preheated oven to 180 degrees for 30-50 minutes. I recommend making cobs of the same size. If you bake large and small fruits at the same time, then the latter will bake faster than the former. And vegetables of the same size will be baked evenly and at the same time.
Also, baking time depends on the degree of maturity of the vegetables. The older the ear, the longer it will take to bake. Young corn will be ready after 30 minutes of roasting, while more mature corn can be up to 50 minutes. Overripe corn is baked for at least 2 hours.
Eat ready-made baked corn in the oven in butter with garlic and herbs immediately after cooking. It is better to eat the cobs hot, right after baking, because when cooled, they quickly lose their juiciness and softness.
