Paula's Traditional Roasted Corn Recipe
Why You Will Love This Recipe
Get ready to enjoy a classic snack with Paula's traditional roasted corn recipe! This crunchy treat, known as milho torrado, is a simple mix of dried corn, olive oil, and salt that brings back those childhood memories. Perfect for sharing or snacking during movie night, each bite is packed with savory goodness. Dive in and savor the comfort of this tasty tradition!
Tips for Success
• Soak the dried corn in water for at least 12 hours before cooking to ensure it cooks evenly and becomes tender.
• For added flavor, consider toasting the corn in the olive oil over medium heat for a few minutes before adding any water, which enhances the nutty flavor of the corn.
• Avoid overcrowding the pan when roasting; use a large enough baking sheet to ensure the corn has space to roast evenly and achieve a nice golden color.
Frequently Asked Questions
Can I substitute dried corn with canned or frozen corn for this recipe?
Using canned or frozen corn is not recommended for this roasted corn recipe, as they contain more moisture and won't achieve the desired crunchy texture. It's best to stick with dried corn.
How do I store leftover roasted corn?
Leftover roasted corn can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooled roasted corn in a freezer-safe bag for up to 2 months.
What should I do if my roasted corn isn't getting crunchy?
If the roasted corn isn't getting crunchy, it may need more time in the oven. Make sure to shake the pan occasionally to promote even roasting, and consider checking your oven's temperature accuracy as it may vary.
Recommended Drink Pairings
- Chardonnay: Its buttery notes complement the roasted corn's sweetness.
- Pinot Noir: The light body and fruity notes enhance the dish without overpowering it.
- Sparkling Water: The carbonation refreshes the palate and balances the richness of the olive oil.
- Sweet Iced Tea: The sweetness pairs well with the savory elements of the corn dish.
- Mexican Lager: The crispness and lightness of the beer match the roasted flavors nicely.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Soak the dried corn for 12 to 18 hours.
- Dry the kernels well with paper towels.
- Brush a non stick roasting pan with olive oil.
- Add the corn kernels to the pan and spread them out.
- Roast the kernels at 200°C or 400°F for 25 to 30 minutes or until crunchy and golden, shaking the pan occasionally.
- Sprinkle with the salt, enjoy.
Nutritional Facts (Per Serving)
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