INGREDIENTS
- 4 fresh ears of corn (I love white, and the smaller the kernels the better)
- 2 tbs extra virgin olive oil
- Kosher salt
DIRECTIONS
- Preheat oven to 470, place peeled corn on sheet pan and drizzle with olive oil and salt. Place in the middle of the oven and roast for 5 minutes.
- Or you can just boil it for 4 minutes like my mom used to do. Lots of butter. Mmmmmmmmmmm butter.
