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.  

Take one of the husk lengths and wrap it around the corn and the husk, this holds everything together to allow the corn to part roast and part steam. 

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. 

Bring to the table as the butter begins to melt making the corn shine and glisten irresistibly!

Eat and get buttery messy!