Recipe by Robyn Webb, MS, LN
Makes: 4 servings
Serving Size: 1/2 ear
Preparation Time: 10 minutes
Cooking Time: 20 minutes for the grill, about 45 minutes for the oven

2 large ears fresh corn, in husks
1 Tbsp. olive oil
1 tsp. medium to hot chili powder
1/2 tsp. paprika
1/4 tsp. salt
Freshly ground black pepper

Preheat a gas grill, start a charcoal fire, or preheat the oven to 450°F.
Remove the silks of each ear of corn by peeling back the outer husks, but don’t remove the husks.
Combine the olive oil, chili powder, paprika, salt, and pepper and brush over each ear of corn. Place the husks back over the corn, but don’t worry if they no longer completely encase the cobs.
Grill the corn for about 15 to 20 minutes, turning frequently, or roast in the oven for about 35 to 45 minutes. Let the corn cool enough to handle before serving.

Posted on June 24, 2014 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Health, Kosher Recipes, Uncategorized

Leave a Reply