Fall is upon us, and it is the perfect time of year for cooking and baking. There's just something about the chilly air and crunch of leaves beneath your feet that makes you want to come home to a warm bowl of soup or bread fresh out of the oven.
I was working this weekend, so before I left on Saturday morning, I had thrown some ribs in the slow cooker that my brother had given us. (He's always doing something sweet like that!) Since the ribs were done when we got home, this quick side dish seemed like the perfect accompaniment. This was the first time I've made corn this way and, honestly, I think the corn took the spotlight from the ribs for my hubby. It was SO good! We will definitely be doing this again!
Ingredients
frozen whole kernel corn
olive oil
salt
pepper
Directions
Turn oven to broil.
Spread frozen corn on a large cookie sheet.
Drizzle olive oil over the corn.
Season with salt & pepper, to taste.
Using a spatula, stir it up a bit, then shake it slightly to even it out again.
Place in the oven for about 5 minutes, stirring once, or until a few kernels begin looking "scorched".
(Directions with Photos)
Turn oven to broil.
Spread frozen corn on a large cookie sheet.
Drizzle olive oil over the corn.
Season with salt & pepper, to taste.
Using a spatula, stir it up a bit, then shake it slightly to even it out again.
Place in the oven for about 5 minutes, stirring once, or until a few kernels begin looking "scorched".
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