Preheat your oven to 400°F (205°C). Place husked corn directly on the rack or wrap in foil with butter and seasonings. Roast for about 25-30 minutes. The microwave is quick and convenient.

Once cooked, it can be eaten directly off the cob or sliced off and used in recipes. To slice corn from ... Remove the silks and brush corn with olive oil. Pull husks back over corn and wrap with ...

In a large bowl, toss the corn and leeks with the roasted peppers, scallions and sweet-tart dressing. Season the corn with salt and pepper, transfer to a platter and serve. MAKE AHEAD The recipe ...

I particularly like the mix of crunchy raw vegetables — carrot, peppers, cucumber, avocado — with cooked, chopped-up leftover roast potatoes, pumpkin, kumara or corn kernels. Finish your wrap ...

cover tightly with plastic wrap/cling film, and let stand for 10 minutes to steam. Scrape the skin from the flesh, cut them in half, and remove the seeds. Cut half of one of the roasted peppers ...