Corn… these bright golden yellow grains immediately add a colourful touch in a salad, illuminate it indénablement. But we also eat it in a differently way: by keeping intact the ear.
American people eat corn on the cob much more often than here in France, they are however delicious with just a little amount of melted butter (I prefer slightly salted butter, but I guess that Americans eat soften butter). Well, ok, after we spend an insane time to withdraw the small corn skins which joyfully slipped between our teeth, but that is worth it! Moreover, it is not complicated to prepare.
I really like both blogs of Maki, this Japanese woman who’s currently living in Switzerland.
I frequently cook some of the recipes that she proposes… it was the case with these ears of corn to butter… and the soy sauce ! Frog wants me to add soy sauce EVERYWHERE, really really EVERYWHERE! She does not want grated carrots without a little amount of soy sauce instead of dressing, for example. Then I said myself that this receipt would make the pleasure of all my tribe:)
At 3yo and 18 months, my Trollettes know very well how to eat ear of corn (that impressed us the first time: and hop I take that, and I crunch, I turn and I continue… until there is nothing any more around the core 
)
Ingredients:
- 4 corn on the cob
- 1 to 2 tbp melted butter for each ear of corn
- 2 to 3 tbp soy sauce for each ear of corn
Preheat your oven to 180°C (350°F).
If you use fresh corn, unhusk and de-silk it.
Spread the melted butter on each ear, don’t forget to fill every crevices of it.
Wrap each on in a big piece of kitchen parchment paper (or aluminium foil). Twist each end like a papillotte. Place the wrapped corn on an oven rack.
Make a small opening and pour in about 2 or 3 tbp of soy sauce. Close it (wrap it tightly), and roll it gently in order to put some soy sauce everywhere.
Bake for 15 minutes. Then, turn the wraps and bake for 15 other minutes (if you use some corn which is already cooked, bake for only 15minutes, it’s enough).
It’s ready to eat ! This recipe is easy easy easy, so try it ! The marriage of butter with soy sauce is subtil, but delicious.
Personnaly, I only use slightly salted butter, but you should use soften butter.
quel suspens, on veut tout savoir de ce que tu testes!
moi aussi je suis une maki-fan!
Une bonne idée gourmande pour manger du maïs, il va falloir que j’essaye, j’en ai vu l’autre jour à Leclerc mais je ne savais pas comment les préparer, demain je fais mes courses et je teste ta recette, merci beaucoup
J’attends avec impatience ta nouvelle recette de maki, j’adore
Alors, tu as finalement testé CVALOU ?