Roasted Corn-on-the-Cob

Got sweet white corn from Krupski’s farm stand in Cutchogue. Then at Harbes family farm in Mattituck, they were serving roasted corn. How did they make that?

Preheat oven to 450 degrees. Shuck the corn of husks and silk. Make sheets of aluminum foil big enough to wrap around the corn. Place corn on each sheet. Put unsalted butter pats and kosher salt on each cob. Turn over and put more pats of butter and kosher salt. Wrap loosely in the foil and place on a cookie sheet.

Roast for 25 minutes. Remove from oven and let stand wrapped for another 15 minutes. Better than steamed!

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