Oven Roasted Corn with Honey Chili Butter

Preheat the oven to 350ºF. Prepare the ears of corn by cutting off the very tip of the ear to remove most of the silk, and removing the outer husks (the thicker bright green layers), leaving the inner layers (the thinner lighter green husks).

Transfer the prepared ears of corn to the fully preheated oven, placing them directly on the oven rack. Roast for 35 minutes.

While the corn is roasting, prepare the honey chili butter. In a small bowl, combine the butter, chili powder, honey, and salt. Whip the mixture with a fork until smooth and evenly combined.

After 35 minutes the husks on the corn should be slightly browned and papery in appearance. Carefully remove the corn from the oven using oven mitts or a thick towel. Let them rest for about five minutes, then carefully pull back the husks and remove any remaining silk.

Serve hot with the bowl of honey butter for smearing over the kernels just before eating.