Sweetcorn Cups With Pomegranate Molasses
A sweet, juicy, buttery treat with a crunch. Bringing street food home and fun for kids and adults alike. This super easy snack uses traditionally cooked milk poached corn on the cobs but can be made easily with tins of sweetcorn.
Prep
Cook
| Category: | Turkish Street Foods |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Turkish Sweetcorn Cups
| 1 Milk boiled corn on the cob |
| 1/2 Teaspoon Softened unsalted butter, |
| 1/2 Teaspoon Paprika |
| 1/2 Teaspoon Garlic granules or a finely chopped clove of pickled garlic |
| Drizzle Pomegranate molasses (nar ekşisi) |
Sweetcorn Cups With Pomegranate Molasses Directions
- Cook the corn using the traditional Süt Mısır Method - Turkish Street Style Corn On The Cob
- Mix the paprika and garlic into the butter.
- Remove the corn kernels from the cob by cutting the end of cob to create a flat base, sitting flat in a bowl and then slicing along the bottom of the kernels. Alternatively, if you have a bunt cake in this is very good for golding the cob and collecting the falling kernels.
- Place the warm corns into a serving cup and place on top of the butter mix and pomegranate mollases.
- Serve with a small spoon
How To Make Turkish Sweetcorn cups
Recipe notes
Notes on making Turkish Style Corn On The Cob.
- The sweetcorn cups can be made with corn on the cob cooked in the traditional method or with tinned corn but you'll need to warm it up in a saucepan and use some extra salt and a little sugar to replicate the true taste of this popular Turkish street food.
- You can easily cook the corns ahead to make later. Keeping a little of the milk-butter-mixture to heat up the cut corn when ready
- Sweetcorn season is around July, August and into September.
- Ideally, corn should be cooked within a day of purchasing but if not possible, simply cut the corns off and bag them for use in a few days.
