Roasted Corn
Chef: Wyatt Brege
Yield: 1 quarts
Ingredients:
- 5 ears Corn
- 2 Tbs Olive Oil
- 1 tsp Salt
- 1 tsp Fine Black Pepper
- 1 tsp Spanish Paprika
Directions:
Cut corn kernels off of ears. In a mixing bowl, combine all ingredients. Oil a 1/2 sheet tray. Cook in salamander until lightly roasted.