Corn is the second Ukrainian bread! Usually we boil it, and sprinkle the finished ears with salt. But today I propose to cook corn in the oven. This amazing treat will become one of your favorite dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
At first glance, corn baked in foil in the oven may seem like a simple dish. However, it has a unique taste and its own zest. The juiciness of the fruit is given by a spicy butter sauce, and the foil will protect the ears from burning, sealing the juices inside the package. It is recommended to use the dish warm. Serve flavored corn as a snack, quick bite or side dish. The recipe itself is very simple and not time consuming, any novice chef can handle it.
I can not help but note about the bright saturated yellow color, which is difficult to achieve during cooking. Since with prolonged boiling of the product, the yellow colors darken, acquiring a slightly gray tint. And in the foil, such an annoying change with the cobs will not occur. But first, let's dwell on the right choice of corn. Since, regardless of how it is prepared, the cereal must be of good quality. Make sure the grains are translucent and juicy, and the bright green shell, and avoid dry and wrinkled fruits. It is also advisable to purchase young milk corn, since the old one no longer has the same taste.
- Caloric content per 100 g - 35 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Corn - 2 ears
- Butter - 30 g
- Dried basil - 1 tsp
- Ground coriander - 0.5 tsp
- Salt - 1/3 tsp or to taste
- Ground black pepper - 1/5 tsp or to taste
Cooking corn in oil in the oven
1. Remove the butter from the refrigerator beforehand so that it reaches room temperature. Never put it in a microwave oven or melt it in a water bath. Then place the oil in a deep bowl, add ground coriander, salt, pepper and dried basil to it. Before using basil, remember with your hands so that its leaves break and begin to give more aroma. Also, if you wish, you can add any spices, herbs and spices. For example, finely chopped dill, garlic squeezed through a press, ground nutmeg, etc.
2. Stir the oil mixture well to distribute the spices evenly and let sit while you handle the corn.
3. Remove fibers from the cob and remove the leaves. They won't be useful to us, so throw them away. Although there are recipes where corn is baked right in the foliage. Rinse the fruit and pat dry with a paper towel.
4. Coat the corn well with oil and wrap with parchment paper. This will prevent the foil from sticking to the cob.
5. Then cut the foil to the desired size and wrap the parchment-wrapped corn in it. You can also put two cobs in one piece of foil.
6. Heat the oven to 200 degrees and send the corn to bake for 40 minutes. Turn the cobs periodically while roasting to prevent them from burning on one side. Serve hot or warm. They usually use it by holding one or two hands by the ends of the cob. Bite off the cob of grain in a circle or in rows. Also for corn, special forks are available for sale - 2 pcs. pierce the edges of the cobs and hold on to the forks. These forks help you avoid scalding and keep your hands clean.
See also a video recipe on how to bake corn with spiced butter in foil.
