Roast Corn on the Cob

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Perhaps it’s not quite as authentic as grilling ears of summer corn over the grill, but here’s a corn recipe kids can help with from shucking to finish! This was the third of a BBQ side dish trio from Raddish Kids, and Travis’s favorite of the three!

What is about shucking corn that exemplifies summer? I took Travis out to the back patio and taught him the steps, first peeling off the outer husk so only a thin layer remained.

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Next I showed him how to peel back the silk from the top until the kernels were exposed; grip the silk and pull down firmly. We discarded the scraps in paper bag, just as I remember doing as a kid!

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Travis was enthralled with the process! He needed help as we got down toward the silky layer, but loved peeling back the outer layers and pretended it was the Earth; he was the scientist heading in to the inner core!

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We took our corn inside and combined 3 tablespoons butter and 1/4 teaspoon black pepper in a bowl. Microwave just for about 15 seconds, until softened, and spread the butter mixture evenly over 4 ears of shucked corn. Wrap each cob in foil and place on a baking sheet.

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Bake at 400 degrees F for 30 minutes.

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These were perfect alongside our watermelon salad and barbecue beans!

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As we dined, we enjoyed some American Flag Trivia on the recipe card, as well as a quiz matching BBQ side dishes with their descriptions. I loved watching Travis eat his corn right off the cob, a formerly cautious eater growing more adventurous every day.

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3 thoughts on “Roast Corn on the Cob

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