Baked corn in soy sauce is a simple and unpretentious treat that always turns out to be soft and juicy. And thanks to the combination of soy sauce, herbs and butter, corn turns out to be fragrant and incredibly tasty!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Corn is a vegetable with an unusually "delicate" and "soft" taste. And if you marinate it before baking, you get a delicious cold appetizer. This is a great alternative to the usual boiled corn. I'll tell you how to cook it below.
Corn on the cob is widely used in cooking. It is put in salads, in hot dishes, and used as a decoration. At the same time, it rarely becomes the main component, except in an independent form. However, it is quite useful because contains many vitamins and minerals. And, of course, like all vegetables, it is a source of fiber that the body needs to properly digest food.
You can cook corn according to this recipe not only in the oven, but also on a charcoal grill. In addition, corn can not only be baked or boiled, but steamed, in foil or in a sleeve. You can supplement the composition of the marinade with any other products. Corn goes well with lime, red onion, garlic and cilantro. Depending on the herbs and spices used, you can get different flavors of the finished dish. The main thing is to take young corn, then get the most out of the dish. The ears should be firm with light yellow grains.
- Caloric content per 100 g - 131 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Corn - 2 ears
- Soy sauce - 2-3 tablespoons
- Butter - 30 g
- Salt - 0.5 tsp or to taste
- Dried parsley - 1 tsp
- Ground black pepper - a pinch
Step by Step Cooking Soy Sauce Baked Corn:
1. Peel the ears from the top leaves, remove the "hairs" and, if necessary, cut off the ends on both sides. Wash the corn, cut into 2 pieces and place in a baking dish. Choose the same size of cobs so that the corn is cooked evenly and at the same time.
2. Brush each piece of corn with butter on all sides and top with soy sauce.
3. Top with salt and pepper and sprinkle with dry parsley. Heat the oven to 180 degrees and send the corn to bake for 35 minutes. Young cobs cook faster, old cobs take longer up to 2 hours. Serve hot corn immediately after baking. If the ears are left un-eaten, reheat them the next day in the microwave or put them in a skillet with a little oil, cover and heat over moderate heat.
See also a video recipe on how to cook corn with sauce.
