ROASTED CORN WITH HERBED COCONUT OIL
These corn cobs are by far my favorite go to recipe. Who needs a barbecue grill when you could get the same delicious taste by roasting them in the oven. Not only is this dish full of flavors and textures but there also healthy and filled with raw nutrients.
Ingredients
Serves 3
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 or black pepper
½ Teaspoon smoked paprika [spice]
½ Teaspoon oregano [dried]
½ Teaspoon basil [dried]
Toppings
¾ Cup of Queso Fresco or crumbled salty cheese
¼ Cup Cilantro leafs [chopped or whole]
Preparation
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 [see above]. Blend until it becomes emulsified to the consistency of a chunky vinaigrette. Pour the herbed oil vinaigrette 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!
Toppings
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.
