Roasted Orange and Cilantro Corn
On Day Number 1,547 of the "Stay at Home Y'all" Mandate-- and YES! I'm kidding about the number LOL! I came up with a tasty recipe for roasted corn. Enjoy!
6 Corn on the Cob (Medium Length)
1 Halved Medium Orange
5 Sprigs of Fresh Cilantro
3 to 4 Tablespoons of Spreadable Butter or Substitute
Salt and Pepper to Taste
Preheat oven to 400 degrees. Individually wrap each corn in aluminum foil and place in a baking dish or pan. Spray corn with cooking spray (I used an olive oil one) and then season with a salt and pepper that suits your taste (I used Pink Himalayan and a Peppercorn Blend). Using a fine grater, grate some rind from your orange into a mixing bowl and set aside (about a quarter of the orange is sufficient for this recipe). Cut the orange in half. With a manual juicer, squeeze the orange over each of ear and distribute liquid evenly. Place the corn slightly opened into the oven and roast for 30-40 minutes, turning the ears over once during cooking to brown. While corn is roasting, mix the *spreadable butter with the orange rind and loosely chopped cilantro. Once the corn is done roasting, apply the butter mixture to each ear liberally and enjoy! Refrigerate any leftovers, as always.
*I like to use spreadable butter OR a spreadable vegan substitute when I'm making something that requires a "softened butter". It makes the mixing process easier AND faster. PLUS? You don't need the microwave! Yes, if you prefer margarine-- go with it! That's also easier to soften. I'm not a margarine fan because I'm a fibromite that tries-- note the word tries to eat as healthy as I can. LOL!