Ingredients

• 1 Tbsp canola oil, or vegetable oil
• 4 medium corn on the cob, raw, kernels removed with a knife
• 1 1/2 tsp garlic powder
• 1 tsp paprika
• 1/8 tsp table salt, or to taste

Instructions

• Preheat oven to 375ºF.
  
  
• Pour oil into a large, sided baking pan. Add corn, garlic powder, paprika and salt; stir to mix.
  
  
• Bake until crisp, shaking pan occasionally, about 45 minutes. Yields about 1/2 cup per serving.

Notes

• Check after 25 minutes to make sure smaller pieces of corn are not burning.
  
  Store any uneaten kernels in an airtight container in the refrigerator for up to 3 days. To recrisp any soft kernels, reheat in oven on a sheet pan until crispy.
  
  Add even greater flavor to this recipe by tossing the corn with flavored vegetable oil such as basil- or chili-flavored oil (for the Flex Plan only).