My girls LOVE corn….especially Sophie! She would eat it every day, multiple times a day if I would allow it, wouldn’t you Soph? This recipe sort of “just happened” one day. I really wanted corn on the cob and it was not in season at that time (remember, buy your vegetables and fruits in season, they taste much better and they are less expensive). All I had in the house was a bag of frozen corn. I have never been one That liked the corn heated up with water on the stove, it just doesn’t taste good to me. I tried some different ways of cooking it and this one was a hit– it tastes just like corn that has been cut off the cob.
- 4 cups frozen corn (do not thaw the corn) And look for Non-GMO
- 1 tablespoon olive oil
- 1 teaspoon salt (I like the pink Himalayan salt, I think I may have mentioned that before and I will most certainly need to give you guys more info on why I like it better)
- Preheat oven to 400 degrees. Put frozen corn, yes, FROZEN corn in an oven safe baking pan. Add olive oil and salt and stir to make sure the salt is evenly combined. Roast the corn for 20 minutes in the oven, stirring one time.
*I LOVE to grill— everything from meats, to my veggies and potatoes, and even dessert (yes, I have put dessert on the grill). I have two metal roasting pans that I use on the grill for potatoes and veggies– follow the same instructions above only place the corn on the grill and cook for about 15- 20 minutes (this will depend on how hot your grill is and what else you are cooking). This is great to do, especially in the warmer months when it is hot and you just don’t want to turn your oven on inside the house–