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Corn in foil in the oven – simple and tasty!
Instructions
Thoroughly clean 5 ears of corn, removing the green leaves and the silk – the inner threads between the kernels and the cob. Rinse the cobs under cold running water. If you like, cut each cob crosswise into small rounds 5–6 cm long – this makes the corn easier to eat, especially for children. Young corn with soft kernels is the best choice for this dish.
Put the prepared cobs in a large pot and salt the water well (1–1.5 tablespoons of salt per 3 litres of water). Pour in cold water so that it completely covers the cobs. Place the pot over medium heat. If the corn is young, boil it for a quarter of an hour (15 minutes) after the water comes to the boil – the kernels should become soft but keep their firmness. If the corn is more mature, boil it for 40 minutes – dense kernels need more time. Check for doneness by tasting one kernel; it should be soft, not hard.
Take the boiled corn out of the water with a slotted spoon and pat it dry with paper towels to remove excess moisture – wet corn in foil will steam rather than bake, and you will not get the characteristic fragrant crust. Place the dry cobs on a sheet of heavy aluminium foil, pressing them lightly together. Generously season each cob with freshly ground pepper mix to taste and put small pieces of butter on top (30 g in total for 5 cobs – about 6 g per cob). If you like, salt them once more on the outside for a more pronounced flavour. Wrap the corn tightly in the foil so that there are no gaps – this will keep the aroma of the butter inside. Place the parcel in an oven preheated to 180 °C for 5–10 minutes, until the butter has completely melted and soaked the kernels with its aroma. For a more golden effect, you can use the «Grill» mode for the last 2–3 minutes of baking.
Carefully open the foil (take care – the steam is very hot!) and place the hot home-baked corn on a serving plate. Generously drizzle the cobs with the melted butter that has collected in the foil – do not throw it away, as it is a fragrant concentrate of flavour. If you wish, sprinkle with fresh herbs (parsley, coriander) or grated parmesan for a zesty Mexican version. Serve hot – this is when the corn reveals its true flavour.
Tips
- 1
Choose young corn with soft, juicy kernels – it cooks considerably faster (15 minutes versus 40 for mature corn) and turns out especially sweet thanks to its higher content of natural sugars.
- 2
For a more golden colour and a light toasted crust, use the «Grill» mode in the oven for the last 2–3 minutes of baking – this gives the characteristic caramelisation of the sugars on the surface of the kernels.
- 3
Add 1 clove of pressed garlic or a pinch of sweet paprika to the butter for a more savoury, rich flavour. Fresh rosemary or thyme also works wonderfully – a homemade version with herbs.
- 4
Serve the corn hot, straight from the oven – this is when it is at its most delicious and aromatic. Cooled corn loses its characteristic tenderness and appetising appearance.
FAQ
Can corn be baked without pre-boiling? +
Yes, this is an even simpler option. Wrap the raw, cleaned corn tightly in foil with butter and salt and bake at 200 °C for about 40–50 minutes, turning the parcel from time to time. With this method the kernels soak up the aroma of the butter as they bake and turn out incredibly juicy, but the cooking time is much longer. For mature corn, increase the time to 60 minutes. Check for doneness by unwrapping the foil and tasting one kernel – it should be soft. Pre-boiling reduces the baking time by 4–5 times and gives more even cooking. Choose the method to suit your time.
Which spices suit baked corn? +
Excellent options are: sweet or smoked paprika (¼ teaspoon – a Mexican accent), garlic powder (½ teaspoon – a universal flavour), dried herbes de Provence (a pinch – a Mediterranean style), ground black pepper (the classic option), and a knife-tip of cayenne pepper for those who like it spicy. Fresh herbs – rosemary, thyme, basil – also work well. For a Mexican serving, sprinkle the finished corn with a mix of grated parmesan and lime juice with a pinch of chilli. The homemade version adapts to any taste – from a neutral classic to a zesty one with herbs.
How do you correctly tell when the corn is done? +
The main sign of doneness is soft kernels that still keep a slight firmness. Taste one kernel: it should come away from the cob easily and be soft under the teeth, but not fall apart into mush. Young corn cooks in 15 minutes of boiling plus 5–10 minutes of baking – the kernels lighten and turn a translucent yellow. Mature corn needs 40 minutes of boiling plus 10 minutes of baking – the kernels stay a dense yellow and firm even when done. When pierced with a fork, done corn goes through easily. Overcooked corn loses its juiciness and becomes watery – do not overdo it.
What is best to serve with baked corn? +
Homemade corn in foil is a versatile dish. As a standalone snack – with a spoonful of sour cream, grated cheese or a Mexican sauce of avocado and tomatoes (guacamole). As a side dish – with pork shashlik, chicken steak, baked fish or barbecue. For a vegetarian serving – with a fresh vegetable salad and herbs. American style – with a sauce of mayonnaise, lime juice and cayenne pepper, sprinkled with grated parmesan. For a picnic – with cold beer or homemade lemonade with mint. This step-by-step recipe fits perfectly into any menu – from an everyday lunch to a festive table.
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