Although it is preferable to roast corn in its husks for the best flavor, you can roast corn that has already been shucked. I find this method especially convenient if I am using the corn in another dish, such as a salsa, where the flavor is a little less important than if you are eating the corn out of hand.
SERVES 4 TO 8
INGREDIENTS:
- 8 ears corn
- Extra virgin olive oil or butter, melted (optional)
- Salt and freshly ground black pepper (optional)
- Butter (optional)
INSTRUCTIONS:
- Preheat the oven to 500°F.
- Brush the corn with oil, if using. Arrange in a single layer on a baking sheet.
- Roast for 15 to 20 minutes, until the corn is lightly browned, turning occasionally for even cooking.
- Serve at once, passing the salt, pepper mill, and butter, if using, at the table.
