Roasted Corn with Mushrooms

It's mid-September, but it's still corn season at the farmer's market. I tried this recipe years ago from an issue of Eating Well and was surprised by how much I like it. I roast vegetables all the time with butter or olive oil, salt, and pepper, but the combination of soy sauce and rice wine with this smells spectacular. If you don't feel like trying this, it's only because you can't smell it. I have a sneaking suspicion it would be even better with butter instead of oil since butter and soy sauce are such a heavenly combination, but I keep forgetting to try. Maybe next time. 

Inhale...

Ingredients:
3 cups cut corn (from 3 ears)
4 cups sliced mushrooms
3 sliced scallions
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons sake

Directions:
Preheat the oven to 450 degrees. Toss the mushrooms with 1 tablespoon of oil and roast for 10 minutes on a baking sheet or in a glass baking dish. Toss the corn with the remaining tablespoon of oil and add to whichever pan you're using. Roast the corn and mushrooms together for another 10 minutes, then add the scallions, soy sauce, and sake. Stir it up and roast it for 10 more minutes. (Total roasting time should be 30 minutes,) Done!

We ate this with rice, pot stickers, and steamed broccoli.