Roasting ears in their husks gives corn an appealing smokiness.
- Yield: Makes 6 ears of corn
Source: Annual Recipes 2003
- 6 ears corn, in husks
- Fresh herb sprigs, such as thyme, sage, and marjoram
- Coarse salt
- 5 tablespoons unsalted butter
Preheat oven to 450 degrees. Slit husks on one side, and peel back from corn; remove corn silk. Fold husks back around corn; tuck in a few herb sprigs, a sprinkle of salt, and bits of butter. Tie with kitchen twine, and place in a baking pan. Roast until tender, about 25 minutes. Remove from oven; remove the husks, and serve.