One of the best parts of summer in the country are the roadside farm stands. There were more of them when I was a kid but they’re still around, and not hard to find. You can tell you’re coming up to one because you’ll see a hand-painted sign by the road, often with kind of ransom note lettering, that says something like this:
Although I’m a big fan of cukes, lopes and maters, it’s the sweet corn that gets me to pull over. I just picked some up last Friday, along with some peaches and big heads of garlic that were 4 for a dollar. I thought we’d grill the corn outside, but the weather wasn’t awesome this weekend and now we’re busy with weekday stuff. I was starting to resign myself to the possibility that my corn was going to go unroasted when I had a mini brainwave: the oven!
Bake that corn, throw a good bit of fresh garlic in with it, and you’ll have something yummy indoors. I added some fairly neutral spices, but you could flavor these any way you like. I guess most people think of corn on the cob as a side dish, but I like it so much I can’t help seeing it as the main event, no matter what else is on the table. Serve it with a nice salad, and you could have yourself a lovely, ultra-healthy vegan or vegetarian meal.
Garlic Roasted Corn on the Cob
makes 12 mini cobs
12 ears corn, husked and cleaned
1 tablespoon olive oil
3 – 6 cloves garlic, minced (6 would be for true garlic fanatics)
your favorite seasonings to taste (I used Mrs. Dash® Table Blend, smoked paprika, onion powder and black pepper)
soy or dairy sour cream for topping (optional)
1. Heat the oven to 350°. Score the middle of each cob with a sharp knife, then use a little elbow grease to break them in half.
2. Prepare the cobs one at a time by giving each a light brushing of olive oil, placing on a square piece of foil, and sprinkling with minced garlic and seasonings. If you don’t want to eyeball the garlic, put it on a plate and divide it into 12 little portions. Wrap the foil firmly around the corn so it’s all covered.
3. Place the cobs on a baking sheet and roast for about 35 minutes if you like your corn a little more al dente, or leave it in as long as 45 minutes. I like my corn super roasty, so I left it in longer.
These taste great when slathered with sour cream. By the time I thought of that little addition, I was so busy munching I didn’t want to stop to take more pics, but trust me that it looks cool and tastes amazing! Fat free sour cream runs about 30 calories per two tablespoons, soy about 50, and dairy full-fat about 65.
Sour cream isn’t factored into the nutrition calculation.
Per half cob, approx. 39g serving: 41 calories; 1.4g fat (0g sat); 0mg cholesterol; 1mg sodium; 7.4g carbohydrates; 0.9g fiber; 1.0g protein