1/3 Photos of Oven-Roasted Corn on the Cob
My Private Note
Units: US | Metric
- 1Cut 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.
- 2In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
- 3Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
- 4Preheat 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.
- 5Note—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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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
- Total Fat 6.0 g
- Saturated Fat 1.7 g
- Cholesterol 7.9 mg
- Sodium 178.8 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 3.4 g
- Sugars 5.1 g
- Protein 6.7 g