Oven-baked crunchy corn is a super delicious and very tempting recipe. I had some corn to use up, having mistakenly opened two cans, and I had some left over, so not wanting to eat it as is, I thought of using it to prepare a quick and very tempting snack (drawing inspiration from other legume snacks I have prepared), perfect for a snack, as a treat, and ideal for an appetizer, it takes 3 minutes to prepare, but beware, it is addictive, in my house it lasted no more than 5 minutes, forget about chips and popcorn 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 3 Minutes
- Cooking methods: Oven, Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz sweet corn, canned, drained
- 1 tsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste spices
Steps
The oven-baked crunchy corn is super easy and quick to prepare. First, drain the cooked corn well and dry it with kitchen paper. Make sure it is very dry; otherwise, it will not become crispy.
Place the corn in a bowl and season it with salt, black pepper, and spices to taste (I used paprika, rosemary, thyme, and garlic powder, totaling one tablespoon), and give it a good mix.
Transfer everything onto a non-stick baking tray and drizzle with a little extra virgin olive oil. It is preferable not to use parchment paper for a crispier effect, making sure each kernel is in contact with the tray, without overlapping them.
Bake the crunchy corn in a preheated oven at 450°F for about 20 minutes, until golden brown and crispy.
Notes:
The crunchy corn keeps at room temperature for 3-4 days. To flavor it, you can use the spices you prefer; turmeric, curry, oregano, or onion powder work well. If the corn is not dry enough, you can add, before baking, along with the spices, one tablespoon of rice, corn, or all-purpose flour.
Other legume snack recipes HERE
