Garlic-roasted corn snack
These niblets are a welcome change of pace from fattening chips. Vary the seasoning to suit your liking - give curry powder a try!
1 tbsp(s), or vegetable oil
4 medium, kernels removed
⅛ tsp(s), or to taste
- Preheat oven to 375ºF. Pour oil into a large, sided baking pan. Add corn, garlic powder, salt and paprika. Stir to mix.
- Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.
Check after 25 minutes to make sure smaller pieces of corn are not burning. Store any uneaten kernels in an airtight container in the refrigerator for up to 3 days. To recrisp any soft kernels, reheat in oven on a sheet pan until crispy.