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Egyptian Corn

Oven-Roasted Egyptian Corn

This Egyptian Corn is buttery, crunchy, and juicy! It is the perfect side dish for the summertime!
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Prep Time 5 minutes
Cook Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Egyptian
Calories: 227
Ingredients Method Notes

Ingredients
  

Method
 

  1. Preheat the oven to 350 ℉.
  2. In a small bowl, cream together the butter, Egyptian seasoning, and salt. Spread the mixture evenly on the corn.
  3. Wrap each corn in aluminum foil and place on a baking sheet. Roast for 40 minutes, turning halfway through.
  4. Remove the corn and carefully open the foil to expose the corn. Set the oven to broil, then return the corn to the oven to broil and char for 2-3 minutes.
  5. Serve warm. Enjoy!

Notes

Storage and Reheating Tips

So, you've whipped up a batch of mouthwatering oven-roasted corn on the cob spiced with Egyptian flavors – now what? Whether you're meal prepping for the week ahead or saving leftovers for later, proper storage and reheating techniques are essential for preserving the deliciousness of this flavorful side dish. Here's everything you need to know to keep your roasted corn tasting fresh and fabulous:
Storage
After oven-roasting your Egyptian spiced corn on the cob to golden perfection, it's important to store any leftovers properly to maintain their flavor and texture. Here are a few storage tips to keep in mind:
- Allow the Corn to Cool: Before storing, allow the roasted corn to cool completely at room temperature. This helps prevent condensation from forming inside the storage container, which can lead to soggy corn.
- Remove the Kernels: If you've already cut the kernels off the cob, store them in an airtight container in the refrigerator for up to 3-4 days. For whole cobs, wrap them tightly in aluminum foil or plastic wrap before refrigerating.
- Consider Freezing: To extend the shelf life of your roasted corn, consider freezing it. Simply place the cooled corn kernels in a freezer-safe bag or container, removing as much air as possible before sealing. Frozen roasted corn can last for up to 3-4 months in the freezer.
Reheating
When it's time to enjoy your oven-roasted Egyptian spiced corn on the cob again, reheating it properly will help maintain its delicious flavor and texture. Here are a few reheating methods to try:
- Microwave: For a quick and convenient option, place the roasted corn kernels in a microwave-safe dish and cover them with a damp paper towel. Microwave on high in 30-second intervals, stirring between each interval, until heated through.
- Oven: To reheat whole cobs of roasted corn, preheat your oven to 350°F (175°C). Wrap the corn in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until heated through.
- Grilling: If you're grilling other foods, why not throw the leftover roasted corn on the cob on the grill for a quick reheating? Simply place the wrapped corn directly on the grill grates and cook for 5-7 minutes, turning occasionally, until heated through and slightly charred.