Photo: Jonny Valiant; Styling: Linda Hirst
"At the beach, I like to leave the corn on the cob; it's casual and simple. The fun here was using a drill and some dowels to make the ears stand up like rows of corn in the fields."
Makes 10 servings
1. Preheat to 350°. Roast corn, in husks, 25 minutes. Set aside and let rest until cool enough to handle.
2. Peel back outer husk, tying with twine at the base; remove and discard silks. Toss warm corn with oil, herbs, and salt and pepper to taste.