Oven Roasted Corn
adapted from The Slow Roasted Italian
4 ears corn, husked
1 1/2 tablespoons butter, melted
kosher salt and fresh ground black pepper, to taste
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Place corn on baking sheet. Pour the butter over the corn. Roll the corn in the butter to coat evenly. Sprinkle liberally with salt and pepper.
Bake turning occasionally until just starting to brown, about 40 minutes.
Serve with additional butter, salt and pepper.