Garlic-roasted corn snack
These roasted kernels make tasty fingerfood. And with just five ingredients and 10 minutes of prep time, it's a simple dish to make. Vary the seasoning to suit your liking: give curry powder, or even cinnamon, a try. 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. Add even greater flavor to this recipe by tossing the corn with flavored vegetable oil such as basil- or chili-flavored oil.
1 Tbsp, or vegetable oil
4 medium, raw, kernels removed with a knife
⅛ tsp, or to taste
- Preheat oven to 375ºF.
- Pour oil into a large, sided baking pan. Add corn, garlic powder, paprika and salt; stir to mix.
- Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.