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    You are in: Home / Recipes / Oven-Roasted Corn on the Cob Recipe
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    Oven-Roasted Corn on the Cob

    Oven-Roasted Corn on the Cob. Photo by Derf

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    ratherbeswimmin''s Note:

    Diane Phillips

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut 10 squares of foil 1 ½ times the size of the corn; place each ear of corn in the center of a piece of foil.
    2. 2
      In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
    3. 3
      Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
    4. 4
      Preheat oven to 400°; place corn on a baking sheet; bake for 10 minutes, turn the corn over, and bake for another 10 minutes; serve hot, in the foil.
    5. 5
      Note—after step 3, can store in zip-lock freezer bags in the refrigerator for up to 2 days or in the freezer for up to1 month; when ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes, bake as directed.

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    Ratings & Reviews:

    • on July 03, 2010

      55

      Very delicious and easy to make, as DH said wow this is good but messy!! I was out of parmesan cheese, used old sharp white cheddar and left out the sugar. The corn was tender and delicious with a nice little bite. thanks for posting, I'll be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oven-Roasted Corn on the Cob

    Serving Size: 1 (136 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 193.2
     
    Calories from Fat 54
    28%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.7 g
    8%
    Cholesterol 7.9 mg
    2%
    Sodium 178.8 mg
    7%
    Total Carbohydrate 33.3 g
    11%
    Dietary Fiber 3.4 g
    13%
    Sugars 5.1 g
    20%
    Protein 6.7 g
    13%

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