• Preheat oven to 350°F. In 13- x 9-inch glass or ceramic casserole, combine oil and garlic. Bake in 350ºF oven for 2 to 3 minutes or until sizzling. Add corn, turning to coat with garlic mixture. Cover pan tightly with foil.
• Bake, turning once, for 25 to 30 minutes or until corn is hot and kernels are tender when pierced with tip of knife. Season with salt and pepper to taste.

Recipe provided by Chef Sharon Sanders