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Corn with Smoked Paprika in the Oven
Instructions
I remove the leaves and the silky threads from the cobs and cut away any inedible parts. I rinse them under cold water and dry them well with paper towels. I lay each cob on a piece of foil – it should be 10–15 cm longer than the cob on each side so it can be sealed tightly.
I drizzle the corn cob with unrefined corn oil on all sides. It enhances the aroma of the tender kernels and keeps them juicy – the oil forms a film that stops the moisture from evaporating. You can replace it with olive or butter.
I sprinkle the cob with smoked paprika and a mix of spicy peppers. I vary the spices to taste – milder or hotter. Smoked paprika cannot be replaced with ordinary paprika, as it gives a completely different effect – it is the smoked variety that lends that aromatic "smoke".
I generously sprinkle the corn with coarse sea salt. The salt not only improves the flavour but also helps the spices stick better to the cob thanks to the oil. Fine salt is absorbed too quickly, while coarse salt gives interesting salty accents as you eat.
I seal the foil very tightly around the cob so there are no gaps – the steam must stay inside. I put it in the oven for 40 minutes at 220 °C. I always place a tray of boiling water on the bottom rack – it creates a steamy environment so the corn does not dry out.
The aromatic, tender and very juicy corn is ready! I carefully unwrap the foil – there will be hot steam inside that can burn you. I serve it immediately with a wedge of lemon and a knob of butter.
Tips
- 1
Smoked paprika is an irreplaceable ingredient. Do not substitute ordinary paprika, or you will lose the distinctive smoky barbecue aroma.
- 2
A tray of water on the bottom rack of the oven creates steam and keeps the corn from drying out. Without it, the kernels will turn out tough.
- 3
The cobs can be cooked the same way on a grill or in smouldering campfire embers – wrap them in foil and keep them there for 20–25 minutes, turning occasionally. A similar technique works for baked vegetables in foil.
- 4
Serve hot, straight from the oven – corn that has cooled loses half its aroma, especially the smoky notes.
FAQ
Can I use frozen corn cobs? +
Yes, but first thaw them completely at room temperature for 2–3 hours and pat them dry with paper towels. Increase the baking time by 10–15 minutes – frozen corn is firmer than fresh. Fresh corn turns out juicier and sweeter because it contains more natural sugar. Shop-bought corn in vacuum packaging (pre-boiled) is already cooked, so it only needs 20–25 minutes in the oven to heat through and absorb the spices.
What can I use instead of corn oil? +
Extra virgin olive oil works well (it gives a slight bitterness and fruity notes), as does unrefined sunflower oil (a richer aroma) or butter, 25–30 g per cob (the creamiest flavour). You can also use avocado oil or ghee. Refined sunflower oil is the most neutral option, as it will not affect the flavour of the finished dish. The main thing is to coat the cob with oil completely to create a protective film.
How long should I bake young corn? +
Young corn with soft white kernels cooks faster – 25–30 minutes at 220 °C is enough. Mature yellow corn with firm kernels needs 40–50 minutes. Check for doneness by piercing a kernel through the foil with a sharp toothpick – it should go in with slight resistance, without crunching. It is hard to overcook thanks to the foil and steam, but on very sweet varieties the sugars may caramelise a little if overheated.
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