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Food & Drink


My favorite preparation method is roasting vegetables in the oven, including sweet summer corn. The fresh corn ears are kept sweeter and juicier by roasting them in their husks. It’s also straightforward. I rubbed some honey chili butter on the roasted corn. But, honestly, it was so delicious that I would have been happy to eat it plain.

Why Roast the Husky?

The husk helps retain the corn’s natural moisture, resulting in super-juicy kernels with a sweet taste when you bite them. This is truly amazing. The husks, silk, and husks of the corn are easily removed after it has been roasted.

What to serve with OVEN roasted corn

Give me some sweet corn, and I will be thrilled. This is not a balanced meal. Here are some other ideas to serve this corn with: Fish Tacos and Cumin Lime Coleslaw; BBQ Cheddar Baked Chicken; Beef Tacos Skillet; Baked Beef & Black Bean Tacos, or Cilantro Lime Chicken.


Have you tried honey-chili butter yet? The honey chili butter is creamy, sweet, and spicy. The heat level in the honey chili butter depends on how hot your chili powder is. McCormick is a mild brand, but others, such as those from Trader Joe’s, can be pretty hot. Store leftover honey chili butter in the refrigerator, which should last several weeks.


Fresh corn 4 oz.

4 Tbsp Butter, Room Temperature ($0.37)

1 Tbsp honey ($0.12)

1/2 tsp chili powder ($0.05)

1/8 tsp salt ($0.01)


Preheat the oven to 350oF. Cut off the tip of each ear of corn to remove the majority of the silk. Remove the outer husks and the thicker layers of bright green husks. Leave the inner husks.

Place the corn ears directly on the oven rack once thoroughly heated. Roast for 35 minutes.

Prepare the honey-chili butter while the corn roasts. Combine the butter with the chili powder, honey, and salt in a small bowl. Mix the ingredients with a fork until they are smooth and well combined.

After 35 minutes, the corn husks should appear slightly browned. Remove the corn carefully from the oven with oven mitts or a thick cloth. After letting them rest for five minutes, carefully remove the husks.

Serve with honey butter to smear over the kernels right before eating.

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Joseph M. Kay

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