Oven roasted corn in the husk and tied up nicely.
One of my favorite foods at any fair or Flea Market is roasted corn. Cooking the corn is the easy part the fun part is how you serve it up. Start with fresh corn. Choose corn in the husk that is soft and green. Clip away any loose or dangling pieces. Clip the silk close to the husk, but don’t bother trying to remove it. When it is cooked, the silk will pull away like magic. Place the corn in an oven set at 350 F for an hour. I put mine directly on the rack, you can do the same or put it on a cookie sheet for easy removal later. You can also do this on the grill with a slightly drier husk result.
Now the fun part, fixing it up to serve. Gently pull the husk back from the corn and once all the husk is pulled back remove the silk.
Gently pull two of the husk on opposite sides horizontal with the corn. Bring the two husk together and tie. Flip the corn over and tie the same two husks on the back side.
Pull those two husk out so that they line up with the rest of the husks. Take two new husk pieces and repeat the process until the “handle” feels firm.
Trim the ends, drench the corn in melted butter and season the way you like best. Try salt, pepper and parmesan cheese or chili pepper or lemon pepper. Let you imagination go!