One of my favorite summer foods is corn on the cob. I usually grill it, Southwest Chipotle and Lime Grilled Corn, and change up the seasonings that I put into the butter to compliment whatever dish I am making. But on the other hand, no matter how warm the weather gets, I love roasting vegetables. I have roasted corn before, and it was wonderful - but that was during my pre-blog days. It was too delicious not to share, and it is a healthier way to eat your corn. The roasting brings the corn so much flavor and moisture, you don't need to slather the corn with butter....but I couldn't help adding just a little bit :)
Oven Roasted Corn
2 ears of corn
1 tbsp room temperature butter
sea salt and freshly ground black pepper to taste
Preheat oven to 350. Remove the silk, from the corn, but leave the husks on. Tie ends of husks together with a piece of husk or kitchen string. Add corn on oven rack and roast for about 35 minutes, turning occasionally.
Remove from oven, cool slightly and remove husks. Mix salt, pepper and butter together, and spread over hot corn.