Roasted Paprika Corn

Teresa Ambra

This fantastic roasted corn recipe uses paprika, garlic salt, pepper and parsley. It's absolutely terrific for backyard barbecues, potlucks, tailgating parties or grilling out with friends. We like to serve it for summer holidays like Memorial Day, Fourth of July and Labor Day. It's healthy, low calorie and gluten free.

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Prep Time 10

Cook Time 30

Total Time 40

Course Veggie

Cuisine American

Servings

Ingredients

3-4 ears corn on the cob shucked
4 tbsp. unsalted butter melted
2 tsp. paprika
1 tsp. garlic salt
1/2 tsp. pepper
1 tbsp. parsley

Instructions

Melt butter.
Add seasonings and stir.
Place a single corn cob on a piece of aluminum foil or waxed paper.
Brush butter/paprika mixture over top of corn and coat all sides generously.
Fold side pieces of foil or waxed paper to the center of the corn and then roll up corn.
Place in glass baking dish or on a cookie sheet and bake at 350° for about 30 minutes.
Remove aluminum foil or waxed paper.
Secure ends of corn with corn skewers and serve.

Notes

NOTE: This recipe can also be used on the grill. Substitute aluminum foil for the waxed paper and grill until done.

Keyword corn, gluten free, side dish

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