Oven Roasted Corn

Continuing on our journey into the world of corn, today is a simple and delicious recipe for Oven Roasted Corn.  This is the kind of dish you can throw in the oven and let it cook while you finish the rest of your meal.  this recipe also can be used several ways.  Once done, the corn can be eaten as is off the cob or used for other dishes, like a Black Bean & Corn Salad that I will share with you tomorrow (suspense, don’t you love it?).

There is our star, more of that fresh corn I picked up.  We used some yesterday for the Skillet Corn, now we’ll use it in an even simpler recipe.

First, preheat your oven to 425 degrees.

For this recipe you’ll need:

• Fresh corn, shucked (I am using 8 ears)
• 1/3 cup extra virgin olive oil
• 10 cloves garlic, minced (a garlic press works the best)
• 1 teaspoon sea salt

That’s it.  Simple and quick ingredients.

Line up your corn in a baking dish.  Depending on how much corn you make will determine the size dish you need.  The corn should lay mostly flat with very little overlapping.

Sprinkle the sea salt over the corn, mince your garlic right on top, then drizzle the olive oil.  Using your best kitchen tool, your hands, massage the salt, oil and garlic all over the corn to spread out as evenly as possible.  You’ll want every nook and cranny of the corn to give you that same deliciousness with every bite.

And that’s it.  Place the corn in the preheated oven and cook for 30 minutes.  After that, eat!  You are going to love this simple vegetable dish, you may even catch yourself slurping every edible piece of the cob like my children did.  And I mean EVERY piece, they were gnawing on those cobs like it was there last meal.

Now that’s good eatin’!