The first truck of freshly cut corn pulled up at the farmer’s market on Friday and brought one of my favorite summer dishes. I decided to try oven roasting the corn, to avoid the heat of the grill on a 95 degree day. It was delicious!
Adapted from Martha Stewart’s Cooking School
Slit husks and peel back to remove silk. Fold husks back around corn, tucking in a few springs of fresh thyme, oregano, & marjoram, a sprinkle of salt and fresh ground pepper and a pat of butter. Tie with kitchen twine to secure and roast in a baking pan at 450 until tender, about 20 minutes.