Oven Roasted Corn on the Cob with Smoked Paprika Butter

Serves: 4, 1 ear of corn each


1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 Tbsp of Flying Olive Smoked Extra Virgin Olive Oil

1 tsp brown sugar

¾ tsp smoked paprika

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

4 ears of corn, husked


Preheat the oven to 425 degrees F. (I haven’t tried it, but I think you could cook it on the grill)

Mix the Flying Olive Butter and Smoked Extra Virgin Olive Oils, the brown sugar, paprika, garlic powder, salt, and pepper in a small bowl. Spread a generous 1 ½ sp of the mixture on each ear of corn, using a pastry brush, as needed. Wrap each ear in a piece of foil and place on a rimmed baking sheet.

Roast the corn, turning once, until tender, about 20-25 minutes.

Inspired by a recipe in EatingWellMagazine, July/August 2016.

Submitted by Barb L.