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Roasted Corn

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Source: Fine Cooking - Issue No. 15

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Active Time: 10 Minutes
Total Time: 20 Minutes

This corn can be roasted on the grill or in the oven. Don't tear off the husks; just pull them back enough so you can tear off the silks.

RECIPE INGREDIENTS

Fresh corn, 1 ear per person

olive oil

salt and freshly ground black pepper

DIRECTIONS

FOR BACKYARD ROASTING:
Pull back (but don't tear off) the husks and remove the silk. Rub each ear of corn with a little olive oil and sprinkle with salt and pepper. Rewrap the corn in their husks and soak in cold water for 10 min. Put the corn on a hot grill, turning occasionally until the husks are brown.

FOR INDOOR ROASTING:
Remove the husks and silk, rub with olive oil, and sprinkle with salt and pepper. Put the corn directly on the middle shelf of a 400 degree F. oven and roast for 15 minutes, turning occasionally.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

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Flavor of the Season: Roasted Corn

Nutrition Facts per Serving
Yield:

Calories:

122

Fat. Total:

Fiber:

Carbohydrates, Total:

19g

Protein:

% Cal. from Fat:

44%

Spotlight Recipe Review

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Rating:

by: Dawn, AZ

Reviewed: 08/10/2009

ROASTED CORN

See all of Dawn's reviews »

This is absolutely the best way to cook corn. I go one step further and shuck the corn. Cook till it's slightly blackened! FABULOUS

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