Creamy corn in a baking sleeve
2 servings
50 minutes
Creamy corn in a baking sleeve is a refined dish that combines the softness of butter with the spiciness of spices. The origins of this recipe can be linked to the tradition of baking corn on the cob, popular in various cuisines around the world. Here it gains a special character through the addition of sumac, aromatic herbs, and lemon juice that enhance the flavor. During baking, the corn becomes infused with creamy tenderness while spices create a delicate balance between sweetness and spiciness. This dish is perfect as a side or a light snack on its own. It can be served with light sauces or fresh vegetables, enjoying the natural juiciness of corn sealed in its own aroma.
1
Remove the leaves and fibers from the corn, break off the base if present.
- Corn on the cob: 2 pieces
2
Let the butter soften a bit at room temperature.
- Butter: 6 tablespoons
3
Grease the ears with oil on all sides.
- Butter: 6 tablespoons
4
Then salt from all sides.
- Sea salt: to taste
5
Add some ground chili.
- Chili powder: to taste
6
Next, add sumac.
- Sumac: to taste
7
Season lightly with Provençal herbs.
- Herbes de Provence: to taste
8
Sprinkle with lemon juice and transfer the corn to a baking bag. Pour in 5 tablespoons of water and tie the ends on both sides.
- Lemon juice: 2 tablespoons
- Water: 5 tablespoon
9
Make a couple of holes in the bag (on top) with a toothpick. Send it to a preheated oven at 200 degrees.
10
After 40 minutes, remove from the oven, open the bag, and let the corn cool slightly.
11
Add salt if necessary when serving.
- Sea salt: to taste
