Roasted Corn and Potatoes


Ingredients: 300g potato, 300g corn on the cob

Seasonings: 50g butter, 200g fresh lemon juice, 1 tsp. sea salt, a pinch of black pepper


  1. Wash potato (do not peel) and steam for 30 minutes.
  2. Remove husks from corn and rinse. Steam for 10 minutes.
  3. Wrap corn and potato with foil separately.
  4. Preheat oven to 220 ℃. Roast for 30 minutes.
  5. Melt butter in a pan and add all other Mix well to make the dipping sauce.
  6. Serve with the dipping.


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