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Every summer, my family looks forward to corn on the cob. I make it extra special by roasting it.—Johnnie McLeod, Bastrop, Louisiana
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 178 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 130 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Roast Corn on the Cob in Country Woman July/August 1993, p37
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Reviewed on May. 23, 2011 by Jsimo
Easy and delicious!
Reviewed on May. 27, 2008 by jeanemed
This works well in the oven. I was leaving home for an hour; I followed the recipe directions, pretty much, put the corn in the oven at 250 degrees and put 3 ice cubes in each foiled cob. When I came home they were crisp and buttery--not soggy at all. My family asked that I do it this way from now on. Note: put a pan under it in the oven, as one leaked and caused a mess.
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