A Mediterranean twist on Mexican street food called "elote". Yum!
Oven, Brush, Parchment paper
Preheat oven to 425°F. In a small bowl, combine minced or crushed garlic, harissa, maple syrup & a healthy drizzle of olive oil. Season with salt & pepper. Mix to combine. (You could substitute tomato paste with a pinch of cayenne for the harissa.)
Wash & dry the ears of corn. Fold the husks back & tie at the base. Then cut off 2/3 of the husks.
Place the corn on a baking sheet. Brush generously with the sauce.
Bake the corn for 20 min, turning halfway through.
Meanwhile, wash & chop the parsley.
When the corn is crispy & fragrant, remove from the oven. Serve sprinkled with parsley & crumbled feta cheese. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Spicy Roasted Corn on the Cob" contains 484 Energy, 27 g of Fat, 47 g of Carbohydrates, 14 g of Protein, 6 g of Fiber.