Summer corn is so naturally delicious, not much preparation is needed to make it shine. Spicy paprika, fresh cilantro and salt and pepper contrast corn’s sweetness to add nuance to the flavor of the classic corn on the cob.This recipe comes to us from Jen Brody, The Domestic Diva.
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon spicy paprika
- salt and pepper
Preheat an oven to 350 degrees.
Lay all the corn cobs out on a big sheet of aluminum foil. Drizzle with the olive oil. Coat each ear in the chopped cilantro. Season with the spicy paprika, salt and pepper.
Bring the edges of foil up around the outside of the corn to form a packet of aluminum foil which contains all 4 ears of corn. Transfer the packet to a baking sheet and roast in the oven for about 30 minutes, or until the corn is tender. Remove from the foil and enjoy!
This Recipe's Ingredients:Corn
Spicy Cilantro Corn on the Cob
Servings per Recipe:Amount per Serving
Calories from Fat: 77
Total Fat: 8.6g
Saturated Fat: 1.1g
Dietary Fiber: 3g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.