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Roasting ears in their husks gives corn an appealing smokiness.

Martha Stewart Living, October 2002

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Yield:
Makes 6 ears of corn
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Ingredients

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Directions

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  • 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.

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