This is what you need:
Corn on the cob, already shucked and cleaned
Aluminum foil
Olive oil (or canola oil)
Salt
Pepper
Cumin
Minced Garlic
Butter
Tony’s Cajun Creole Seasoning (optional, but stupid good)
Here’s how to make it:
Preheat your oven to 450 degrees. Place each ear of corn on a square of aluminum foil and drizzle some olive or canola oil on them. Now sprinkle them with some salt, pepper, and cumin (turning the corn while doing so) and scoop out some of the minced garlic and rub each ear down with it. Sprinkle your Cajun Creole seasoning (if you dare), put just a little butter on them, and roll up each ear in the aluminum foil. When oven is preheated, place each ear on the middle rack for about 20 minutes (turn them over after 10 minutes). Take them out of the oven and feast on some of the best corn on the cob in existence!
Corn on the cob, already shucked and cleaned
Aluminum foil
Olive oil (or canola oil)
Salt
Pepper
Cumin
Minced Garlic
Butter
Tony’s Cajun Creole Seasoning (optional, but stupid good)
Here’s how to make it:
Preheat your oven to 450 degrees. Place each ear of corn on a square of aluminum foil and drizzle some olive or canola oil on them. Now sprinkle them with some salt, pepper, and cumin (turning the corn while doing so) and scoop out some of the minced garlic and rub each ear down with it. Sprinkle your Cajun Creole seasoning (if you dare), put just a little butter on them, and roll up each ear in the aluminum foil. When oven is preheated, place each ear on the middle rack for about 20 minutes (turn them over after 10 minutes). Take them out of the oven and feast on some of the best corn on the cob in existence!
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