Life has been buzzing lately, leaving me with little time to share my culinary adventures. But worry not, for I have an excellent excuse. Let me start by recounting the whirlwind month of Jewish holidays, where I found myself submerged in a sea of cooking and feeding. With no time to spare for pictures or posts, it felt like there wasn’t even a moment to catch my breath. However, I reassured myself that once the holidays were over, I would have ample time to cook up a storm and capture every delightful creation with my camera.
Ah, how quickly I forgot about the demands of work. My entire company shut down for the entire week of Succos, which provided a much-needed respite during the holiday. But upon our return, reality struck with full force. It wasn’t a mere case of one person being on vacation; the entire company had been away. The office was engulfed in a tidal wave of backed-up tasks. Do you know the feeling of coming back to hundreds of emails and endless phone calls? It’s overwhelming, draining, and utterly exhausting.
Needless to say, when I arrived home each day (including the voluntary Sunday catch-up session), I collapsed. Food was the furthest thing from my mind when I was that bone-weary. Even the thought of typing up this post seemed daunting.
Yet here I am, writing this post against all odds. Why, you ask? Well, many of you have reached out to me, expressing the desire to tighten up your diets and shed a few pounds. And believe me, I understand the struggle. I have triumphed over weight loss battles and continue my journey towards a healthier lifestyle. Among the various requests from friends and readers, one theme stands out: diet snacks. My initial reaction was skepticism. If you’re on a diet, why snack? Isn’t the whole point to avoid snacking?
But let’s face it, we’re all human. We crave snacks, and sometimes we crave something beyond carrot sticks and apples. That’s where this recipe comes in. Popcorn is my go-to snack, but it often fails to satisfy my hunger. However, this recipe offers a heartier alternative to traditional barbecued popcorn. And the best part? It’s incredibly simple, making it the perfect option for a quick and wholesome snack or a delightful side dish.
Barbecue Flavored Roasted Corn Kernels
- 1 16 oz bag of frozen corn kernels
- 1/2-1 Tbsp canola oil
- 1/2-3/4 tsp kosher salt
- 1/2 (heaping) tsp garlic powder
- 1/2 (heaping) tsp onion powder
- 1/2 (heaping) tsp paprika (smoked preferred, but not required)
- 1/8 tsp black pepper
- Preheat your oven to 400 degrees.
- Line a cookie sheet with parchment paper.
- In a large mixing bowl (or if you’re feeling lazy, like me, do this directly on the lined tray), combine all the ingredients.
- Spread the mixture in a single layer on the tray, ensuring the corn has enough space to develop its delicious roasted texture.
- Bake at 400 degrees for 20-30 minutes, depending on your preferred level of crispness. Towards the end, keep a watchful eye, as the corn can transform from “oh yum” to “ohmygosh, it’s burnt” in the blink of an eye.
- These kernels are fantastic when served hot, fresh from the oven. However, don’t underestimate their charm when enjoyed cold.
Take a moment to savor the irresistible crunchiness of these barbecue-flavored roasted corn kernels. Their smoky essence combined with the natural sweetness of the corn creates a snack that is both satisfying and guilt-free. Whether you’re snacking away on the couch or using them as a scrumptious side dish, these kernels will surely become a staple in your kitchen.
Enjoy the delightful flavors and textures of these roasted corn kernels, as they transport you to a realm of culinary pleasure. With each bite, relish the satisfaction of choosing a snack that nourishes both your body and soul.
So, my dear readers, next time you’re in need of a snack that excites your taste buds and satiates your hunger pangs, reach for these crunchy barbecue roasted corn kernels. And remember, even on a journey towards a healthier lifestyle, there’s always room for a little indulgence.
Link: Rowdy Hog Smokin BBQ