Asian-spiced roasted corn on the cob

Serves 4

4 ears of corn on the cob
2 lemons
1 tablespoon melted butter
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon red chilli pepper
2 teaspoons paprika
2 teaspoons amchoor (mango powder, available at most Indian grocery stores), optional

Preheat oven to 425º. Shuck the corn, removing the husk and corn silk. Lay the corn in the oven on foil and roast for 10 minutes each side, or until cooked and just starting to color. Remove, lightly brush with butter and put back in the oven, changing the setting to broil. Broil each side for about 3 minutes.
Separately, mix the salt and spices together and slice the lemon into two halves.
Remove the corn from the oven when nicely browning. Lightly squeeze the lemon and use the juice to absorb the spice mix and apply directly to the corn on the cob.
Serve piping hot.

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