cookin' with katherine: CORN and Friends, plus Roasted Potatoes Recipe

(and potatoes and kimchi rice)
This blog is quickly getting very corn themed. I love corn. It's also always on sale at the Fresh Grocer. I also love my friends, especially friends who come to visit from other places! I also love lemon water, it sounds very simple but is really very important.
This one is a two parter:

Part 1: make corn.
You can read about my thoughts on boiling vs steaming here <--- there!
Step 1: find a room mate who likes shucking corn. Exploit this as fully as possible (see picture above).

Part 2: Roasted Potatoes!
And here you thought this was just a fluff post.
Ingredients:
about 1lb. red potatoes (the small pretty ones you want to leave the skin on)
olive oil
salt and pepper
three or four lemons

Step 1: Wash the potatoes really well, since you will be leaving the skin on, and cut in half. (This is also a good thing to get your room mate to do).
Step 2: Wash of the lemons and cut off the ends, slice into thin discs.
Step 3: In a deep baking dish, toss the potatoes and lemon slices with olive oil, salt and pepper.
Step 4: Place in a 400 degree oven for about 45 min, take out half way and stir them around.
EXTRA: add some balsamic vinegar in with the olive oil if you want to be fancy xoxo