•  2 cobs corn, husks and silks removed
•  ½ cup (125ml) chicken stock
•  2 teaspoons finely grated lemon rind
•  2 green onions (scallions), sliced
•  25g butter, chopped
•  sea salt flakes

  Preheat oven to 200°C (390°F). Thinly slice the corn into even-sized pieces and place in a small baking dish with the chicken stock. Top with the lime, green onion, butter and salt and cover tightly with aluminium foil. Bake for 15–20 minutes or until the corn is tender. Serve with barbecued chicken or lamb loin chops and a crisp green salad or steamed green beans. Serves 2.