The best ever corn recipe: Corn-in-Foil! In modern Turkish, the word Mısır has two meanings: Egypt and corn. This is connected to the tradition of naming. In old times it was common to name new foreign products after the last location they came from, even if they had originally been brought from somewhere else.
The journey of corn from the Americas was long and winding, but it passed through Egypt before reaching Turkey, so here is the result: in Turkey, its first name was “Egyptian wheat”, which later shortened simply to “Egypt.”
And in medieval European sources, corn appears under the name “Turkish wheat.”
Today, corn is a specialty of Turkey’s Black Sea region. The most famous dishes are corn bread, anchovies in cornflour crust, and the delicate cheesy mıhlama, a cousin of polenta, banosh, and mamaliga.
Street vendors in Istanbul know well that people fall into two camps: boiled corn lovers and grilled corn lovers. That’s why you’ll find both - boiled and charred on the coals - sold as classic street food.
For me, grilled corn is a bit too tough, while boiled loses its intensity of flavor. So I went looking for an alternative and I found it! This is truly the perfect corn which pleases corn lovers from the both camps: it is rich in flavor, juicy, creamy, with a touch of spice.
And the best part: it’s super easy to make!
For 6 corn ears:
🌽 ½ bunch of fresh parsley and/or other herbs (dill, basil, thyme
Tear pieces of foil and place corn on each one. Chop the herbs, crush the garlic, add spices, salt, and oil. I love doing this with my hands: rubbing the salt and spices into the herbs and physically feeling the oil soak up all that flavor. Rub each ear of corn with the mixture, right over its piece of foil.
Wash your hands, wrap the corn, and bake for 25 minutes.
You are welcome to play with spices! Sometimes I add paprika, turmeric, or soy sauce. But after many experiments, I’m convinced: for me black pepper and garlic are non-negotiable. And fresh parsley, too!
Usually, I prepare several ears at once: wrap them with herbs in foil, but only bake as many as needed for the meal. The rest keep perfectly in the fridge for a few days and can go straight into the oven before serving. Another handy trick: bake a couple of ears, let them cool, cut off the kernels, and use them in salads or omelets.
And here’s a tip for those who love a golden crust: if you bake the corn at the same temperature but on the lower rack of the oven, one side will turn out like from the grill, while the whole ear stays juicy.
Vasylysa YILMAZ - Stambulka
The best ever corn recipe: Corn-in-Foil! In modern Turkish, the word Mısır has two meanings: Egypt and corn. This is connected to the tradition of naming. In old times it was common to name new foreign products after the last location they came from, even if they had originally been brought from somewhere else.
The journey of corn from the Americas was long and winding, but it passed through Egypt before reaching Turkey, so here is the result: in Turkey, its first name was “Egyptian wheat”, which later shortened simply to “Egypt.”
And in medieval European sources, corn appears under the name “Turkish wheat.”
Today, corn is a specialty of Turkey’s Black Sea region. The most famous dishes are corn bread, anchovies in cornflour crust, and the delicate cheesy mıhlama, a cousin of polenta, banosh, and mamaliga.
Street vendors in Istanbul know well that people fall into two camps: boiled corn lovers and grilled corn lovers. That’s why you’ll find both - boiled and charred on the coals - sold as classic street food.
For me, grilled corn is a bit too tough, while boiled loses its intensity of flavor. So I went looking for an alternative and I found it! This is truly the perfect corn which pleases corn lovers from the both camps: it is rich in flavor, juicy, creamy, with a touch of spice.
And the best part: it’s super easy to make!
For 6 corn ears:
🌽 ½ bunch of fresh parsley and/or other herbs (dill, basil, thyme
🌽 3 large garlic cloves
🌽 ½ tsp freshly ground black pepper
🌽 ½ tsp salt (or to taste)
🌽 3-4 tbsp olive oil (or replace/add softened butter or ghee)
🌽 Foil for wrapping each ear
🌽 Bake - 210 C / 410 F, 25 minutes
I’ve just shared the video in Shorts - you are welcome to check it here: youtube.com/shorts/w9UgqYgR7Y...
Preheat oven to 210 °C (410 °F).
Tear pieces of foil and place corn on each one. Chop the herbs, crush the garlic, add spices, salt, and oil. I love doing this with my hands: rubbing the salt and spices into the herbs and physically feeling the oil soak up all that flavor. Rub each ear of corn with the mixture, right over its piece of foil.
Wash your hands, wrap the corn, and bake for 25 minutes.
You are welcome to play with spices! Sometimes I add paprika, turmeric, or soy sauce. But after many experiments, I’m convinced: for me black pepper and garlic are non-negotiable. And fresh parsley, too!
Usually, I prepare several ears at once: wrap them with herbs in foil, but only bake as many as needed for the meal. The rest keep perfectly in the fridge for a few days and can go straight into the oven before serving. Another handy trick: bake a couple of ears, let them cool, cut off the kernels, and use them in salads or omelets.
And here’s a tip for those who love a golden crust: if you bake the corn at the same temperature but on the lower rack of the oven, one side will turn out like from the grill, while the whole ear stays juicy.
Enjoy your corn in foil! 🌽
3 months ago (edited) | [YT] | 1