A seasonal treat of sweet and buttery kerrnals, roasted to add a little of that tasty charred flavour
These are easy to prep and cook. Simply pull back the husks to the base without removing completely, this will reveal the silk; the thin delicate threads running up the corn. Pull away the silk, it comes away really easily. Rinse the corn and replace the husks.
Place on a baking tray and roast for 30 mins at 200C. Bring out of the oven and add a large knob of butter and a sprinkle of sea salt to each corn.