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Roasted-Garlic Corn by Linda Larsen

Roasting corn concentrates the flavor and makes the vegetable extra-sweet while adding a slightly chewy texture. Yum.

INGREDIENTS

  • 3 cups frozen corn, thawed
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1 head Roasted Garlic
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper

  1. Preheat oven to 425ºF. Place corn on paper towels and pat to dry. Place a Silpat liner on a 15″ × 10″ jelly-roll pan.

  2. Combine corn, olive oil, and shallots on pan and toss to coat. Spread in even layer.

  3. Roast corn for 14–22 minutes, stirring once during cooking time, until kernels begin to turn light golden brown in spots.

  4. Remove cloves from Roasted Garlic and add to corn along with salt and white pepper.

  5. Stir to mix, then serve.

Serves 6

Calories: 147.64

Fat: 6.70 grams

Saturated fat: 0.94 grams

Dietary fiber: 2.23 grams

Sodium: 79.60 mg

Cholesterol: 0.0 mg

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