John Myers
Corn on Cob Baked in Oil with Potatoes
The perfect corn on cob baked in oil with potatoes recipe with a picture and simple step-by-step instructions.
- 1,25 kg Potatoes
- 2 Corn on the cob
- 2 Large onions
- 6 Carrots
- 4 Bay leaves
- 6 Gr. garlic cloves
- 100 ml Vegetable oil
- 50 ml Extra virgin olive oil
- 1 tbsp Oregano
- 0,5 tsp Rosemary
- 1 tsp Soup cube powder
- Pepper
- Cut the onions into large rings and the garlic into large pieces and place in a baking dish with the bay leaves. Break the corn on the cob into three pieces and place in the baking dish. Wash the potatoes well and quarter them, then add them unpeeled. Peel the carrots, cut in half and shape. Mix the oil with the remaining ingredients, season with salt and pour the marinade over the ingredients in the baking dish. Bake for 1 hour 15 minutes at 160 °. Turn everything once after half an hour, then no more. You can of course also mix in other vegetables, for example eggplant and zucchini, but the ones mentioned here harmonize particularly well with each other.
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