Spicy Basil Roasted Corn
To me, corn is pretty bittersweet. When it’s ripe, it’s really amazing and I’d have it with every meal. But corn peaks in August and with that comes the reminder that summer is starting to wind down. I remember anticipating the arrival of fresh corn in about May this year; a staple of summer meals, I was excited to start cooking and eating it again. Now that corn is making it’s way onto our dinner plates, I’m reminded by how quickly the summer always goes by. Either way, this recipe will help you take full advantage of fresh corn and the summer. And while this sunny month may fly by and the season for corn will come to a close, there’s always next year’s harvest to look forward to.
4 ears of corn (or as many ears as you’d like to make and adjust the other ingredients accordingly)
2 tbsp butter, softened
1/2 tsp paprika
1/2 tsp cayenne
2 tbsp basil
1. Preheat oven to 400 degrees and line a rimmed baking sheet with tin foil2. In a small bowl, mix together the butter, paprika and cayenne. Spread evenly on corn3. Sprinkle with salt and pepper, then place in the oven and cook for 35-45 minutes or until slightly browned and kernels are tender. Turn the corn every 10 minutes or so4. In the last 10 minutes or so of cooking, roughly chop basil, sprinkle over corn and continue cooking. Enjoy!
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