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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (125g) Recipe makes 6 servings |
||
| Calories 122 | ||
| Calories from Fat 8 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 367mg | 10% | |
| Total Carbohydrate 29.4g | 9% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 4.7g | ||
| Protein 4.1g | 8% | |
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Oven Roasted Corn on the Cob
By: Chef PotPie
Jul 13, 2006
I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!
SERVES 6 -8
Ingredients
- 6 ears corn on the cob, in their husks (Or however many will fit in your oven.)
- water, to rinse them
Directions
1
Preheat oven to 350°F2
Rinse ears.3
Place corn cobs in middle rack in oven.4
Bake for 30 minutes.5
Remove corn cobs. Pull back husks and enjoy!
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Featured Reviews for This Recipe
From: Ridgely
On Jul 25, 2008
Wow! This was so easy and incredibly good. I will never boil an ear of corn again if I can help it. I just loved that the silks just came off with little effort-thats the part I hate when it comes to fresh corn-on-the-cob. I wish I could just stick the whole fresh cob with husks in the freezer, without prep and cook them just like this recipe says..wouldn't that be great?!
From: forthefunofit
On Jul 20, 2008
Wonderful!! What a great way to cook corn! I've made this recipe several times, always with terrific results. This is very easy to make, and delicious. Thank you so much for posting! This recipe is a keeper for sure.
From: anonymous23
On Sep 3, 2006
Fantastic! I didn't notice a difference in flavor, but it was tender and sweet and soooo easy. I left it in the oven a little less than half an hour; perfect.
From: Melvin'sWifey
On Jan 1, 2008
I used this method so I could cut off the corn and use it in a chicken pot pie. I'm glad I was going to use it for another recipe because the corn was not cooked all the way through even after 30 minutes. The taste was good, just a little too crunchy.
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