• Preheat oven to 475 degrees.
• Husk corn and remove silk.
• Melt butter over medium-low heat on the stove, then mix in zest, lemon juice and sugar. Turn off heat and allow the flavors to marry and the sugar to dissolve.
• Brush the corn with butter mixture and place in roasting pan. (Save any leftover butter mixture for another night.)
• Roast for 6 to 8 minutes. Roll the corncobs over. Roast another 6 to 8 minutes or until kernels are tender. (Some of the sugar will caramelize.) Salt to taste.
8 ears Super Sweet corn
1 stick unsalted butter
Zest from 1 lemon
1 tsp. lemon juice
1 Tbsp. sugar
Salt to taste
1 stick unsalted butter
Zest from 1 lemon
1 tsp. lemon juice
1 Tbsp. sugar
Salt to taste
This article appears in October 2024.