Corn is one of the many versatile foods out there. You can grill it, roast, boil, steam, and even blend when you remove it from its core. Not only that, but it’s a cheap, and effective dish you can add to your recipe arsenal. I find that roasting it is a well-round way to get the most flavor for its buck. With the help of some butter, lemon, and chili to help build on more flavor of goodness. This is one of the many ways to turn an ordinary ingredient into something incredible. And don’t forget to save the husk! They make an excellent tea.

Ingredients:

6 pieces of corn

1 cup unsalted butter

2 lemons, juiced and zested, or ¼ cup lemon juice

1 tablespoon chili flakes

1 teaspoon salt

1 teaspoon butter

Directions:

Preheat the oven to 325F. Remove the husk (outer layer of corn). Trim off the ends and anything dark.

Melt the butter. In a small mixing bowl. Add all the ingredients except the corn. Mix well. 

In a baking tray with parchment paper, line up the corn. Using a brush, brush over the butter onto the corn. Bake for 15 minutes. Remove them from the oven baste them again and bake for another 15 minutes. 

Remove them from the oven and baste them one last time while they are still hot.