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A cup of buttery Turkish street corn topped with ketchup and mayonnaise.

Creamy Turkish Cup Corn (Bardakta Süt Mısır)

A beloved Turkish street food snack made extra tender by simmering sweet corn in milk. Seasoned with butter and paprika for the perfect nostalgic treat.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 3 people
Course: Snack
Cuisine: Turkish
Calories: 206
Ingredients Equipment Method Video Notes

Ingredients
  

  • 14 oz Frozen sweet corn
  • 1 cup Whole milk
  • 1 tbsp Butter
  • 1 tsp Sweet paprika or Turkish red pepper powder
  • 1 tsp Salt
  • 1 tbsp Ketchup or mayonnaise (optional topping)

Equipment

  • Small Saucepan or Steamer: To get the corn kernels piping hot.
  • Mixing Bowl: Large enough to toss the corn with butter and sauces without making a mess.
  • Serving Cups: Glass or paper cups to give it that authentic street-vibe presentation.

Method
 

  1. Place the frozen sweet corn in a medium skillet or saucepan. Pour 1 cup of milk over the corn.
    Adding frozen sweet corn and a cup of milk into a frying pan to start the cooking process.
  2. Set the heat to low. Cook the mixture, stirring constantly, until the corn has fully absorbed the milk. This process will make the corn exceptionally tender.
    Simmering sweet corn in milk while stirring continuously on low heat for a creamy texture.
  3. Once the milk is absorbed, add the butter to the pan. Stir until it is completely melted and coating every kernel.
    The appearance of sweet corn kernels after fully absorbing the milk in the pan.
  4. Sprinkle the salt and paprika (red pepper powder) over the corn. Mix well for another minute to let the spices toast slightly in the butter.
    Adding a tablespoon of butter to the hot and creamy milk-simmered sweet corn.
  5. Scoop the warm, buttery corn into cups.
    Sprinkling salt and red paprika over the buttery corn kernels for extra flavor.
  6. Top with a generous drizzle of ketchup and mayonnaise if desired. Enjoy immediately!
    Final presentation of Turkish cup corn served with a drizzle of ketchup and mayonnaise.

Video

Notes

For extra creaminess, let the corn simmer gently until most of the milk is absorbed — avoid boiling rapidly to keep the texture smooth and rich.