Baked corn in Turkish spices is a great treat to eat on its own or as one of the ingredients in a salad. This is a decent alternative to regular boiled corn.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sweet corn - memories of childhood summer trips with their parents to the south. At that time there was nothing tastier than swimming in the sea and biting into juicy salty cobs. Corn can be cooked more interesting these days than just tossing it into a pot of boiling water and boiling it. We will bake it in oil and Turkish spices, wrapping it in foil. Thanks to the oil, it turns out juicy, and the spices - original and aromatic. But this dish is not for everyone's taste, since most tasters still prefer traditional boiled corn. Although such a recipe will do for warming up yesterday's boiled ears. They, like raw ones, can be greased with oil, seasoned with herbs, wrapped in foil and sent to the oven for 10-15 minutes. And cold corn will become hot, mouth-watering and flavorful again.
This method of cooking corn is also best when the cobs are ripe or overripe. Soaked in oil, herbs and spices, corn becomes edible. Well, young fruits are simply divine. They retain their sweetness and are significantly crisp than boiled ones. By the way, you can constantly experiment with spices and herbs. Such corn will become an exquisite full-fledged side dish or even an independent dish for dinner for the whole family. Moreover, cooking it is not at all difficult, and most importantly quickly. The ears are simply greased with oil and sent to the oven. And after baking, you can still cut off the grains from the cob with a knife and add them to soup or salad.
- Caloric content per 100 g - 86 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Corn - 4 pcs.
- Butter - 40 g
- Dried parsley - 1 tsp
- Cumin - 0.5 tsp
- Sumak - 0.5 tsp
- Saffron - 0.5 tsp
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Step by step cooking of baked corn in Turkish spices:
1. Place butter at room temperature in a bowl. Since the oil should be soft, remove it from the refrigerator well in advance.
2. Add all the spices, herbs, salt and pepper.
3. Mix oil and spices well. Peel the corn leaves. Prepare parchment and food foil, cut to size.
4. Coat the ears with spicy oil and wrap first in parchment, then in foil. Since parchment, unlike foil, does not stick to food, and foil conducts heat well and retains it for a long time. Preheat the oven to 180 degrees and put the cobs to bake for half an hour. If the corn is old, it will take about an hour to cook. It takes 15 minutes to warm up ready-made fruits.
See also a video recipe on how to cook corn baked in oil with mayonnaise and cheese.
