Roasted Corn With Herbed Coconut OilServers 4 Sides
3 Fresh corns on the cob [trim stems, discard husk, wash & dry with a paper towel]
6 Garlic cloves [peeled]
3 Tablespoons of coconut oil
½ Teaspoon of Kosher salt
¼ Teaspoon of ground peppercorns
½ Teaspoon smoked paprika [spice]
½ Teaspoon oregano [dried]
½ Teaspoon basil [dried]
¾ Cup of Queso Fresco or Tofu/ Soy cheese [crumbled]
¼ Cup Cilantro leafs
Preheat your oven to 400 degrees. In a food processor or in a blender add in your coconut oil, garlic, kosher salt and the rest of the spices. Blend until it becomes emulsified to the consistency of a vinaigrette. Pour the herbed oil into a small bowl and set aside. Place the corns on top of a baking sheet and start by taking your cooking brush and evenly brushing the herbed coconut oil onto each corn. Place the herbed corns into the oven and roast them for 45-50 minutes.Once roasted place them in a serving platter and sprinkle the cheese and cilantro on top. Serve and enjoy!
Tip – If you have leftover coconut herbed oil, you can brush the rest on top of the roasted corns then add your crumbled cheese and cilantro on top.