| Recipe to Print-Oven Roasted Corn - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Oven Roasted Corn - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.88
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Cookie sheet, aluminum foil |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Shuck corn and remove all silk threads.
Line cookie sheet with foil. Preheat oven to 400 degrees.
Lay out your corn on the cookie sheet; season generously with salt and pepper - I recommend kosher salt. Top each with a 1 teaspoon pat of butter.
Insert in the oven and roast for 45 to 50 minutes, rolling the cobs halfway through the cooking time.
Remove from oven and serve. |
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