Roasted Corn

1 lb. frozen corn
2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt

Preheat oven to 450 degrees.
Line a baking sheet with parchment paper.
Pat the corn dry, removing any excess liquid or ice.
In a large bowl, toss the corn with the oil, salt and pepper to thoroughly coat.
Spread the corn in a single layer on the cookie sheet.
Place in the oven and cook for 5 minutes.
Stir and cook an additional 5 minutes.
Remove from oven when corn starts to brown. Don't let it cook too long or it will dry out too much.
Serve immediately.

- I like to add chopped red pepper to the corn.

- I use corn I get from the Farmers' Market in summer. I blanch it then cut it off the cob and freeze in Ziploc bags. I can use it in recipes all winter long.