One sweetcorn cob per person, husked and silked.
Grease a sheet of tinfoil with butter. Dust liberally with paprika, black pepper and salt. Roll up corn in it. Roast for fifteen minutes at a hundred and ninety degrees. Eat with hands.
Discovered in the latter half of my final year at Leeds University, this was the food of choice for eating after a workout, along with protein shakes and fried noodles.
Part of Devilfloss' Vegetarian Cookbook: A Simple and Accurate Guide To The Revolution