Sunday, January 18, 2009

Garlic Roasted Corn Snack

1 Tsp olive oil
4 medium corn on the cob, kernels removed
1 1/2 tsp garlic powder
1/8 tsp salt, to taste
1 tsp paprika

Preheat oven to 375. Pour oil into a large, sided baking pan. Add corn, garlic, salt, and paprika. Stir to mix.

Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.

Notes - Check after 25 minutes to make sure smaller pieces of corn are not burning. Store uneaten kernels in the an airtight container in the refrigerator for up to three days. To recrisp any soft kernels, reheat in oven on a sheet pan until crispy.

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