Ingredients:

  • 4 ears of corn, husked (about 1.5 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt, to taste
  • Pepper, to taste
  • Optional toppings: 4 tablespoons unsalted butter, melted (60 g)
  • Fresh herbs (such as parsley or cilantro), chopped
  • Grated parmesan cheese
  • Chili powder or smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Remove husks and silk from the corn, rinse in cold water, and pat dry.
  3. Brush the corn with olive oil and sprinkle with salt and pepper to taste.
  4. Place the corn directly on a baking sheet and roast for 25 minutes, turning halfway through until tender and slightly charred.
  5. Remove from the oven, brush with melted butter if desired, and add any optional toppings. Serve immediately.