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Tasty, healthy corn on the cob 

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Want perfectly cooked corn on the cob (and no dishes!)? I tried my dad’s recipe tonight and it was really, really good. 

Place each husked ear on a large piece of aluminum foil, drizzle with olive oil, salt, pepper, and paprika. Wrap up each ear, twist the ends and bake at 425* for 25 minutes. Flip ears over halfway through the 25 minutes. 

I usually eat my corn on the cob drenched in butter, but these I ate with no butter, as is, and liked better. I highly recommend. 



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