This recipe works for most vegetables, though corn is a slightly special case as it needs a bit longer than most veg. It sounds simple (and is), but the trick is to get the corn to brown and char a bit, for those summer roasting flavours.
Ingredients
- 4+ cobs fresh corn, shucked
- olive oil (not extra-virgin), butter, or neutral oil
- salt and pepper
Method
Toss the corn with oil or spread butter evenly over it. Season with salt and pepper and let sit for 20–60 minutes.
Heat the oven to 220°C (425°F). Roast until browned and charred in spots, about 30 minutes, turning halfway through.