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.
- Fresh corn, 1 ear per person
- Olive oil
- Salt and freshly ground black pepper
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 an oven set at 400 degrees F. Roast for 15 minutes, turning occasionally.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
122 calories; 6g total fat; 0mg cholesterol; 0mg sodium; 19g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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