The Pioneer Woman Tasty Kitchen
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Roasted Garlic and Corn

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Level: Easy

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Description

There is a resturant in Okinawa that uses garlic in EVERYTHING! The place is one of my family’s favorites. We fell in love with their roasted garlic and corn. You need to do this in either a cast iron or stainless steel pan so you can put it in the oven.

Ingredients

  • 2 Tablespoons Butter
  • 2 heads Garlic (whole)
  • 16 ounces, weight Corn
  • 1 Tablespoon Soy Sauce

Preparation

Note: The skin of the garlic is still intact throughout the entire cooking process. Usually my husband and I take the garlic heads and just serve them on our plates. You could do a smaller head of garlic per person if you like.

1. Place a cast iron or stainless steel pan on the stovetop on medium heat. Heat oven to 400 degrees F. Put the butter in the pan; meanwhile, cut about 1/2 inch off the top of each head of garlic so that the cloves are exposed.

2. Put the cut part of the head of garlic down in the middle of the butter and let it cook (don’t move it) for 2 minutes.

3. Put corn (drained if in a can) into the pan let it cook on the stovetop for an additional minute. Drizzle soy sauce over the corn.

4. Place the pan in oven and cook 30 minutes to an hour. From the 30-minute point, make sure to check it every 5 minutes and only cook until the garlic is soft.

REMEMBER that the handle is hot so when you pull it out of the oven, be careful. Serve along with other garlic treats or whatever main dish you choose.

One Comment

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Profile photo of Nanci (TK)

Nanci (TK) on 12.23.2010

Yum! You never mentioned what to do with the garlic (other than in step one you cut a little off the tops of each head). So it sounds like it still has skin on it and the heads are still intact. At some point, do you squeeze the garlic meat out and mix it into the dish? Would you add a bit more detail into the instructions for us? When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci

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