• 4 ears of corn
  • 1/2 cup coconut oil
  • 7 ounces green chiles
  • taco seasoning, to taste

I’m a huge fan of grilled corn. But, I don’t have a grill at all, other than the one that sits atop my oven range. So, sometimes I rig up a little grill and pan system to grill corn on the cob. And then I read, somewhere on Pinterest I believe, about oven-roasting ears of corn. After the fact, I read that you can also roast it still in the husks, which is great. But I used foil since that’s what the recipe I saw called for. Either way will work great, but oh boy did the seasonings I came up with work out fabulously in this one.

I used green chiles and my homemade taco seasoning as well as a big pat of coconut oil on each ear of corn. And the flavor is incredible. The coconut oil seeped into each corn kernel and the subtly spicy flavors of the seasoning and chiles really married well with the corn. I absolutely love this. And, to think, the only reason I thought to do this was to “use up” some corn cobs I had in my crisper from our CSA box. I’ll be cooking these babies up as soon as we get corn from now on.

For the lunch box version, we cut it of the cob and put the tasty corn in the tiny square of Bug’s LunchBlox. She also had quesadillas, mango slices and chickpeas.

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Oven Roasted Corn on the Cob

Cook Time: 31 minutes

Yield: 4 servings

Oven Roasted Corn on the Cob

Ingredients

4 ears of corn
1/2 cup coconut oil
7 ounces green chiles
taco seasoning, to taste

Instructions

Preheat oven to 350.

Place each ear of corn, topped with 1/4 of other ingredients, in foil and wrap up. Place on oven rack and roast for 35-45 minutes.

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The Results

Incredible. A definite repeat. I can’t wait to get more corn! The kids loved it, too. And Bug was able to eat corn off the cob for the first time. So cute.

This post is shared with  Keep It Real Thursdays, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.