roasted corn with garlic and olive oil
(2 ratings)
My husband is a corn lover and loves it when I make him this! If you don't want to use butter in the mixture, it still turns out great. Just use enough olive oil to coat it. I use a lot of pepper, too. This corn is super yummy!
Blue Ribbon Recipe
This roasted corn with garlic and olive oil is an easy way to prepare fresh corn on the cob when you have guests for dinner. Have the ingredients ready and stick it in the oven at the last minute. Once baked, the corn is tender and slightly caramelizes. Garlic and olive oil make this a savory corn recipe. It's very versatile and can be paired with most meals. We did add an extra touch of butter when serving because you can never have enough butter.
— The Test Kitchen
@kitchencrew
(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Bake
Ingredients For roasted corn with garlic and olive oil
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4ears of fresh corn
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1/4 cminced garlic
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3 Tbspextra virgin olive oil
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1/4 csoftened butter (optional)
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1 tspblack pepper (or to taste)
How To Make roasted corn with garlic and olive oil
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1Turn oven to 425 degrees F and let preheat. Prepare the ears of corn. Get out a cookie sheet and your foil.
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2Mix the olive oil, garlic, and butter in a bowl. Add in pepper (as much as you like).
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3Set an ear of corn on a piece of foil. Rub the corn with the garlic mixture. Roll corn around to get it well-coated.
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4Wrap up in foil and place on a cookie sheet.
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5When all corn is wrapped up, bake for at least 15 minutes.
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6If you like it a little more roasted, go for 20 minutes. I typically do 15 minutes and it comes out great.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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