Mexican Roasted Corn
|Ears of corn||4|
|Chopped green chiles||2 Tablespoon|
|Cilantro||1 Tablespoon, chopped|
|Reduced calorie margarine||1 Tablespoon, melted|
|Minced garlic||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon, crushed|
Remove husks and silks from corn; set aside.
Combine chopped green chiles and remaining ingredients in a small bowl; stir well.
Brush green chile mixture evenly over corn.
Wrap each ear in a 12-inch sheet of heavy-duty aluminum foil, twisting ends to seal.
Bake at 400° for 30 minutes, turning after 15 minutes.