Young corn baked on coals in olive oil

Young corn, baked on coals with olive oil, is a true symbol of summer picnics and barbecues in America. This simple yet delightful recipe has roots in the traditions of indigenous peoples who first cooked corn over an open fire. The grilled kernels acquire a caramel sweetness, while olive oil and salt enhance their natural flavor, making the texture even more tender. This dish is perfect as a standalone snack or a side to meat and vegetables. Hot and fragrant corn becomes a true decoration of any feast, creating an atmosphere of coziness and warmth.