Country Crock Thanksgiving Side Dish: Unicorn Corn on the Cob
I know what you’re thinking. “Ugh. A sponsored post? No thank you.” But trust me. Stay with me here & you’ll benefit both in your culinary skills & with an awesome giveaway that I’m a little peeved I can’t enter myself in.
What would Thanksgiving be without corn? I know for my family, corn on the cob is a staple for Thanksgiving dinner. My Mom usually boils a big pot & we all go to town slatering it in butter & salt. Because that’s healthy. Collin is basically obsessed with corn on the cob, too. So a way to get my kid to eat veggies? Win. However, I do things a little differently when it comes to my corn.
First of all, I don’t boil it in water. I feel like it draws a lot of flavor out of the corn. J & I started cooking our corn in the oven a few months ago & we loved it. We loved it even more when I got the genius idea to wipe butter all over the ears, wrap them in tinfoil & cook them that way.
However, did you know that Country Crock has no trans fat, no hydrogenated oils, 70% less saturated fat & 30% less calories than butter? And there is no cholesterol! So you get all of the flavor of butter, but a less of the guilt! Score! This year, we will definitely be substituting our butter for Country Crock’s Original Spread. And not just because they are paying me. But because this corn? Came out magical. The freaking unicorn of corn, you guys!
What you’ll need: corn on the cob, Country Crock Original Spread, smoked paprika, garlic salt & good ol’ black pepper.
How to achieve unicorn corn perfection: Obviously you need to start with peeling your corn. No one likes strings in their teeth. In a small bowl mix about a tablespoon of garlic salt, a couple teaspoons of smoked paprika & another couple teaspoons of black pepper. Next, your gonna get a little dirty because you need to dip your fingers into your Country Crock Original Spread & then rub it all over your corn until the entire ear is covered. It usually takes about half a tablespoon to a tablespoon depending on the size of the ear. The butter also is what helps to cook the corn, so put a little more than you think. Then sprinkle some of the seasonings from the bowl on it, rub them into the spread & then wrap the ear in tinfoil. Each ear gets wrapped separately.
Bake the corn at 350 degrees for about 30 minutes & you’ll have perfection. It’s super delicious & flavorful. I honestly couldn’t even tell that we didn’t use real butter. Try this, you’ll love me forever.
Country Crock was also generous enough to let me giveaway a Thanksgiving Kit, which includes Harvest Pumpkin Taper Holders, a 10″ x 6″ Italian Scalloped Baker, AND a 13″ Wire Rack to go with it!!! One of you lovely readers is gonna win all three awesome items. And I’m gonna be jealous. But also happy. But mostly jealous.
To enter, visit Country Crock’s website here & then leave me a comment below telling me which recipe you’d most like to try this Thanksgiving. For an additional entry, go here & leave a comment on the article. Be sure to leave an extra comment here at my blog letting me know you did so.
Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.