I was grocery shopping this morning and the most amazing thing happened: As I was touring the aisles I saw ingredients and had ideas for multiple dinners! This is usual for some people, but for me, who is not a great cook, this was landmark.

Today I saw husks of sweet corn in the store and just couldn’t resist. But I didn’t want to boil them, so I found a recipe in my Weight Watchers cookbook for oven-roasted corn. It’s super easy and turned out really good, even though I had to substitute half the ingredients with things I actually had.

Oven-Roasted Corn on the Cob

Here’s how I made it:

Preheat oven to 450 degrees.

Mix:
1 tablespoon olive oil
1 tablespoon water
2 tablespoons lemon juice
1-2 tablespoons fresh herbs (I used basil, tarragon, and thyme–it’s what I have growing in my kitchen planter)

Brush the oil/herb mixture on four shucked and cleaned cobs of corn. Wrap each cob in a double layer of aluminum foil and place directly on oven rack. Roast for 25 minutes, turning occasionally, until kernels are tender.

Per serving (1 ear of corn): 109 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 14 mg Sod, 18 g Carb, 3 g Fib, 3 g Prot, 3 mg Calc. [Nutrition facts from the Weight Watchers cookbook]

The actual recipe calls for cilantro instead of herbs, and lime juice instead of lemon. The flavor is so good that you don’t need anything extra. It makes the corn healthier for you since you’re not lathering on butter with every bite. And it was so easy I might never boil corn again.