Ingredients

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

Directions

1. Preheat oven to 375 F.

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

3. (Note: Check after 25 minutes to make sure smaller pieces of corn are not burning.

4. 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.)

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