Labor Day weekend treats... Oven Roasted Corn in Chile Coconut Milk.

One of the greatest side dishes for a cookout is corn on the cob. It's something that can be cooked so many ways. I've really been into coconut milk lately, trying it on everything, and it goes great with the spiciness of this recipe.

Oven Roasted Corn in Chili Coconut Milk

1 14 ounce can coconut milk
1 teaspoon chili powder
Dash of red pepper flakes
1/2 teaspoon sea or kosher salt
1/8 teaspoon fresh black pepper
3 ears of fresh, husked corn

Whisk the coconut milk, chili powder, red pepper, salt and pepper together in a greased casserole pan. Place the corn in it, breaking the cobs in half if necessary to make them fit. If possible do this a few hours ahead of time and allow to marinate in the refrigerator, turning the cobs every few hours to make sure all sides are marinated. Preheat oven to 425 degrees F. Bake for 30 minutes, rotating the cobs half way through. Carefully remove the cobs from the pan lifting out with tongs. Serve with sauce drizzled over top.