These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Oven-Roasted Corn with Smoked Paprika Butter

From CLG

<p>&#8220;This recipe is easily doubled or tripled when you have guest over. Perfect for a family gathering!!!</p>
Source: Eating Well Magazine July/August 2016 pg. 39 (Entered by Steve & Carissa Lunk)
Serves: 4 (1ear of corn each)

2 tbsp butter, softened
1 tsp brown sugar
3/4 tsp smoked paprika
1 clove garlic, minced or garlic powder
1/4 tsp salt
1/2 tsp Beaverfork Blend or 1/4 tsp pepper
4 ears corn, husked

Step by Step Instructions
  1. Preheat oven to 425 degrees F.
  2. Mash butter, brown sugar, paprika, garlic, salt and Beaverfork Blend in a small bowl. Spread a generous amount of the butter mixture on each ear of corn. Wrap each ear in a piece of foil and place on a rimmed baking sheet.
  3. Roast the corn, turning once, until tender, 20 - 25 minutes. Enjoy!!! *"If you don't want to turn on your oven, grill the foil-wrapped corn over medium-high heat, turning a few times, until tender, about 10 minutes total."