Herb-Infused Baked Corn In Husk Recipe
Indian cuisine · 440 calories
About this recipe
A flavorful and simple dinner option featuring corn on the cob baked with aromatic herbs and spices, tailored for a Jain vegetarian diet. Perfect for those seeking a wholesome and satisfying meal.
Ingredients
- 50G Pepper Black Ground BWFO
- 450G Pack'D Organic Super Sweet Sweetcorn
- 70G Natco Ground Cumin, 70G
- - Schwartz Coriander Leaf Jar
- 250Ml Ktc Coconut Oil 250ml
- - Tata Salt
Instructions
- 1. Soak the ears of corn, still in their husks, in water for at least one hour to prevent burning during baking.
- 2. Preheat your oven to 200°C (400°F).
- 3. Carefully pull back the husks without detaching them and remove the silk from each ear of corn.
- 4. Spread 1 tablespoon of softened plant-based butter evenly over each ear of corn. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of asafoetida for a subtle aromatic flavor.
- 5. Pull the husks back over the corn to cover them completely. Wrap each ear of corn tightly in aluminum foil.
- 6. Place the wrapped corn on a baking tray and bake in the preheated oven for 30 to 40 minutes, turning halfway through for even cooking.
- 7. Remove the corn from the oven and let it cool slightly before unwrapping the foil and husks.
- 8. Serve warm as a delightful dinner side or main dish, garnished with fresh coriander leaves if desired.