Roasted Corn and Butter Salad

This is soo simple it is hard to believe, but the results will always be stunning if you stay within the parameters of the recipe. You can improvise with the herbs. This is a summer recipe.

Served 4 as side dish

8 ears corn on the cob.

2 fresh ripe tomatoes, diced large

1 small bunch of Fresh basil, opal basil, or cilantro

¼ cup melted butter (or olive oil)

Salt and Pepper- generous

Squeeze of lemon of lime

Preheat oven to 450

Put the corn as is, in the husk, straight in the oven and cook until light golden brown about 30 minutes.

Remove from oven and let the corn rest in the husk-it will gently steam itself in the husk.

When cool enough to handle, use a small sharp knife and cut the corn off the cob.

Roughly chop the herbs.

Put the corn in a bowl, add the tomatoes and herbs.

Drizzle with melted butter and generously season with salt and pepper.

Serve at room temperature.

Add a squeeze of citrus and serve at room tempertature