Recipes for grilled corn, in the oven, in the pan and in the airfryer

Baked corn – the star of the summer days

Baked corn has a special charm and is appreciated by children and adults alike. By baking, the kernels brown on the outside, keep their core tender and acquire a more intense taste than in the case of boiled corn. It can be made directly on the embers or on the grill, but it is just as easily prepared at home, in the oven, in a grill pan or in the airfryer.

For a good result, it is important that the corn is young and fresh, with full kernels, soft and still sweet. It bakes faster and doesn’t dry out as easily.

In the traditional version, the cobs are cleaned, placed on the grill and turned periodically, until the grains turn golden and brown in places. They are served hot, usually with just salt, although they can also be spread with a little butter or even a little butter.

What nutrients does popcorn contain?

Rich in carbohydrates

From a nutritional point of view, corn is primarily a source of carbohydrates, substances from which the body obtains its energy. Carbohydrates are part of a balanced diet, and their quality depends on the food they come from and how much it has been processed.

When we eat whole corn kernels, we benefit not only from starch, but also from fiber, vitamins, minerals and various plant compounds.

Whole or minimally processed carbohydrate sources generally offer better nutritional value than highly refined products.

fiber

The fiber in corn contributes to the normal functioning of the digestive system and can help maintain the feeling of satiety. They slow down the digestion and absorption of carbohydrates, support intestinal transit and are food for some of the beneficial bacteria in the gut. Corn eaten as a whole grain can certainly be part of a varied menu, along with vegetables, fruits, legumes, other grains and suitable sources of protein.

Vitamins and minerals

Corn also provides B vitamins and varying amounts of minerals such as magnesium, phosphorus and potassium. The exact value depends on the variety, the maturity of the cob, the conditions in which it was grown and the preparation method. Corn also contains carotenoids, especially lutein and zeaxanthin.

Another advantage is that corn, in its natural form, does not contain gluten. It can therefore be included in the diet of people who must avoid gluten.

How to prepare and the nutrients in corn

A baked cob sprinkled with a little salt is, however, nutritionally different from one covered in lots of butter, mayonnaise, fatty cheeses or sauces. These additions may be tasty, but they can significantly increase the amount of salt, fat and calories in the dish.

Baked corn recipes

Plain baked corn on the grill

Ingredients:

• 4 cobs of young corn
• salt
• optional, a little butter

Method of preparation:

Clean the cobs of leaves and silk, then wash and dry them with a paper towel. Place them on the hot grill, but not directly over a high flame. The corn should cook gradually, not burn on the outside and remain raw on the inside.

Turn the cobs every two or three minutes. In about 12-15 minutes, the beans should be tender and browned on all sides. The time depends on how young the corn is, but also on the intensity of the embers.

While it’s hot, sprinkle it with salt. If you want, you can brush it with a little butter, but fresh sweet corn is very good without any other additions.

Simple baked corn in the oven

Ingredients:

• 5-6 cobs of corn
• 1-2 tablespoons of oil
• salt
• optional, a little butter

Method of preparation:

Heat the oven to 200 degrees. Clean and wash the corn, then pat it dry with a paper towel. Brush each cob with very little oil and place it on a tray lined with baking paper.

Bake the corn for about 25-35 minutes. Turn the cobs two or three times so they brown evenly.

If you like it better done, turn on the grill function for the last five minutes. Keep a close eye on it as it can burn quickly. Sprinkle with salt and serve immediately.

Baked corn with butter and garlic

Ingredients:

• 3-4 cobs of corn
• 50 g soft butter
• 2 cloves of garlic
• salt
• a little pepper
• parsley, optional

Method of preparation:

Crush the garlic and mix it with the butter, a little salt and pepper. Coat each cob well with some of this mixture.

Wrap the cobs separately in baking paper, then, if necessary, in an outer layer of aluminum foil.

Put the corn in a tray and bake it at 200 degrees for about 25 minutes. Open packages carefully as hot steam will escape. For a little color, keep the cobs uncovered in the oven for about 2-3 minutes.

When serving, brush them with the remaining flavored butter and sprinkle with chopped parsley.

Also discover – Boiled corn – how to properly boil corn and why it is good to eat it

Pan-fried corn with butter and salt

Ingredients:

• about 500 g of corn kernels
• 25 g of butter
• 1 teaspoon of oil
• salt
• a little pepper, optional

Method of preparation:

If using frozen corn, let it thaw and drain well. The beans must be as dry as possible, otherwise they will boil in the pan instead of browning.

Heat a wide pan and add the oil. Put the grains in an even layer and leave them for two minutes without stirring them. Continue to cook them for about 7-10 minutes, stirring occasionally.

When they start to get golden spots, add the butter and salt. Keep the corn on the fire for another minute, stirring. Serve warm, plain or as a side dish next to meat or fish.

Pan-fried corn rings

Ingredients:

• 3 cobs of boiled corn
• 1 tablespoon of oil
• 20 g of butter
• salt
• a little paprika, optional

Method of preparation:

Let the cooked cobs cool a little, then cut them into rounds about 3-4 centimeters thick. Use a sturdy knife and place the corn on a stable chopper.

Heat the oil in a pan and add the rounds. Brown them for about two or three minutes on each side. Towards the end, put the butter and rotate the pieces through it.

Sprinkle with salt and, if desired, very little paprika. Rondels are suitable as a grilled side dish or can be served plain, warm.

Airfryer baked corn

Ingredients:

• 2-4 cobs, depending on the size of the machine
• a little oil
• salt
• butter, optional

Method of preparation:

If the cobs are too big for the basket, cut them in half. Brush them with a very thin layer of oil and place them without overlapping.

Cook the corn at 190 degrees for 12-16 minutes. Turn it over after about seven or eight minutes. If the beans are not yet tender, extend the cooking time by two or three minutes.

Serve the cobs hot, with salt and a little butter.

Airfryer baked corn with butter, smoked paprika and parmesan cheese

Ingredients:

• 4 small cobs or 2 large cobs cut in half
• 1 tablespoon of oil
• 30 g of melted butter
• half a teaspoon of smoked paprika
• half a teaspoon of granulated garlic
• 30 g parmesan
• salt and pepper

Method of preparation:

Preheat the airfryer. Brush the corn with a little oil and place the pieces in the basket without overlapping.

Bake them for 13-15 minutes, turning them after the first half of the interval. The duration may vary depending on the size of the cobs and the power of the machine.

Mix the melted butter with the paprika, garlic, salt and pepper. Brush the hot corn, sprinkle with Parmesan and cook for another 1-2 minutes, until the cheese is lightly set on the surface of the kernels.

Corn baked in foil, with butter and oregano

Ingredients:

• 4 cobs of corn
• 40 g of butter
• 1 teaspoon of oregano
• half a teaspoon of granulated garlic
• salt and pepper
• 4 pieces of aluminum foil

Method of preparation:

Heat the oven to 200 degrees. Place each cob on a piece of foil and brush with butter. Sprinkle with oregano, granulated garlic, salt and pepper, then wrap it well.

Place the packets in a tray and put them in the oven for 25-30 minutes. Halfway through you can turn them over, although it is not mandatory.

Open the foils in the last few minutes and turn on the grill function of the oven. Keep an eye on the corn afterwards, as it can burn quickly.

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