Creamy Spicy Corn Baked in Foil
2 servings
50 minutes
Creamy spicy corn baked in foil is the embodiment of Mexican flavor and comfort. This recipe originates from traditional street treats in Mexico, where corn has always been an integral part of the food culture. Here, the sweetness of the ears combines with the spiciness of sumac and the fiery aroma of chili pepper, creating a harmony of flavors complemented by the creamy softness of butter and the spice of Provençal herbs. Baking in foil preserves all the juiciness and richness of flavor, while the finishing touch—melted hard cheese—adds an appetizing stretch to the dish. Creamy spicy corn is perfect for picnics, friendly gatherings, and family dinners, filling the atmosphere with warmth and joy. It is not just a side dish but a true gastronomic delight that can please even the most discerning gourmets.
1
Clean the ears and break them into two parts.
- Corn on the cob: 2 pieces
2
Prepare foil for each piece that fully covers the corn.
3
Place the butter in a deep bowl.
- Butter: 2 pieces
4
Add sumac.
- Sumac: 1 teaspoon
5
Season with chili pepper.
- Chili powder: 0.5 teaspoon
6
To salt.
- Sea salt: 1 teaspoon
7
Add fragrant herbs.
- Herbes de Provence: 0.5 teaspoon
8
Melt in the microwave for a few seconds and stir.
9
Brush the corn with the prepared sauce.
- Butter: 2 pieces
10
Wrap each piece in foil.
11
Send to a preheated oven at 180 degrees.
12
Unwrap the foil after 35 minutes.
13
Sprinkle the corn with grated cheese on top.
- Grated hard cheese: 2 tablespoons
14
Bake for another 7-10 minutes.
15
Serve the cooked corn hot. You can add salt if desired.
- Sea salt: 1 teaspoon
