The problem was that I usually like to grill corn, but didn’t feel like firing up the coals. Can corn be cooked in the oven? I asked. Why yes, indeed it can, and here is a recipe for a complete vegetarian meal to boot.
Oven Roasted Corn and Potatoes
2 ears corn, unshucked
4 or 5 red potatoes
2 TBL olive oil
salt and pepper
Pre-heat oven to 375. In a large, cast iron pan drizzle a little olive oil. Place ears of corn in center of pan. Chop potatoes and onion and place them on either sides of the corn. Drizzle with some more oil and add salt and pepper. Roast in oven for 40-50 minutes, or until potatoes are brown and soft when pierced with a fork, turning the corn and potatoes once about halfway through, more if potatoes or getting “overly” browned. Enjoy!
P.S. I finally tried making super healthy banana “ice cream”, a recipe I’d seen floating around the web for a while now. You gotta try this! Check out Aubrie’s recipe at Poiema Life or Gena’s at Choosing Raw. We def took Gena’s advice and made the “chocolate syrup” too. Yum. Thanks gals!