by Skinny Ms.
When corn on the cob is done right, it can really make a meal something special. Our oven roasted corn recipe shows you how to prepare summery corn to perfection, without unhealthy added ingredients. When it is prepared the right way, roasted corn should burst with juicy flavor on each bite, and ours does. Try this recipe with our Barbecue Pulled Pork or Spicy Barbecue Chicken for a diet-friendly meal that is hard to beat.
Yields: 4 servings | Serving Size: 1 corn on the cob | Calories: 98 | Previous Points: 2 | Points Plus: 3 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 3 mg | Carbohydrates: 14 g | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 2 g |
- 4 ears fresh corn on the cob
- 4 teaspoons olive oil or pure butter
- Kosher or sea salt and black pepper to taste
Lay foil over hot grill rack and place corn, with husk and silk still attached, directly on the foil. Close lid and grill 20 minutes, turn over and grill an additional 15 minutes. Remove corn and allow to cool just enough to be able to handle. Remove husk and silk and chop off ends. Brush olive oil or butter over corn and season with salt and pepper.
Preheat oven to 350 degrees F.
Lay foil on center oven rack and place corn, with husk and silk still attached, directly on the foil. Roast 20 minutes, turn over and roast 20 additional minutes. Remove corn and allow to cool just enough to be able to handle. Remove husk and silk and chop off ends.
Note: This method of roasted will make removing the silk effortless.
Brush with olive oil or butter and sprinkle with desired amount of salt.
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