Roasted Corn on the Cob

I love corn on the cob! I'm not sure what it is...the sweetness, the crunch, the way it keeps you busy for 30 minutes after eating it by picking kernels out of your teeth..I really can't be sure what it is about it but it's bound to be one or all three of those!
One of my goals for June was to find new and flavorful ways to eat vegetables. While roasted corn is nothing new to me, I had to share it with you guys! It is ridiculously easy to do and comes out so flavorful! You won't even need butter, pepper, or even salt! The roasting adds it's own sweet, yummy flavor making it perfectly delicious to eat "naked!"

 Roasted corn will go with many different dishes! I've served it here with my Mini Baked Fajita Chimichangas!

Roasted Corn

• Corn on the cob with the husk on (as many as you plan to eat)

1. Preheat the oven to 350 degrees.
2. Place the corn on the cob, with the husk still in place covering the corn, on a baking sheet.
3. Place it in the oven and leave it for about 30 minutes.
4. Remove from oven. Peel back the husk and the silk and ENJOY!

Now is that the shortest and easiest recipes you've ever seen or what?! So easy, so good!
Since we recently bought a new grill, we've also been cooking our corn on the cob on the grill. You basically prepare it the same way you did in the oven. Leave the husks on, place it on your grill over medium heat, and leave it for 25-30 minutes. You do need to be a little more cautious using the grill method as the husks can catch fire! But it still comes out equally delicious!

Now go throw some corn in the oven and get your toothpicks and floss ready! :)

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