Sides
Roasted Maize (Milho Assado)
sjfegan
Ingredients
- 600g (4 cups) Maize kernels, fresh or dried and soaked
- 2 tbsp olive oil
- Salt to taste
Method
- Preheat the oven to 200°C (400°F).
- Toss the maize kernels with olive oil and salt.
- Spread on a baking tray in a single layer.
- Roast for 20–25 minutes, stirring occasionally, until lightly charred and tender.
- Serve warm.
Introduction: Whole maize kernels roasted simply, showcasing one of the most significant New World grains to reach European tables during this era.
Cultural Background: Maize (corn), introduced to Europe from the Americas, gradually found its way into Iberian and wider European agriculture and cooking, and this simple roasted preparation reflects an early, straightforward way of enjoying this transformative new grain.
Tips: If using dried maize, soak it well beforehand to soften. Stir occasionally during roasting for even cooking.
Variations: Add a pinch of paprika for extra flavour and colour. Serve alongside a main dish as a simple, hearty side.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes, or in a pan.
Nutrition: Per serving (approx.): 180 kcal, 4 g protein, 6 g fat, 30 g carbohydrate.
FAQs:
Q: When did maize reach Europe?
A: Christopher Columbus brought maize back from the Americas in the late 15th century, and it gradually spread across European agriculture over the following decades and centuries.
Q: How was maize initially received in Europe?
A: Adoption varied by region, with maize eventually becoming an important crop in parts of Iberia and elsewhere, though its integration into cuisine took considerable time.
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