Herbed Roasting Ears
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Sides A simple and elegant way to prepare corn on the cob, wrapped in romaine leaves with a savory herb butter, and roasted in the oven.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 25 mins | None | 6 servings |
🔪 Key Equipment
- Small bowl
- Shallow baking dish
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ Cup | Butter | Soft, or margarine |
| 1 tsp. | Rosemary | Dried, crushed |
| ½ tsp. | Marjoram | Dried, crushed |
| 6 ears | Sweet Corn | Husked |
| 1 head | Romaine | Lettuce |
Instructions
Step 1: Prep the Herb Butter and Corn
- Preheat oven to 450°F (230°C).
- In a small bowl, blend the ½ cup soft butter with the 1 tsp. rosemary and ½ tsp. marjoram until well combined.
- Spread the herb butter evenly over all sides of each ear of 6 ears sweet corn.
Step 2: Wrap and Roast
- Separate 12-18 large leaves from the 1 head romaine lettuce. Wrap each buttered ear of corn in 2 or 3 of the romaine leaves.
- Place the wrapped corn ears in a shallow baking dish and cover the baking dish tightly with foil.
- Bake for 20 to 25 minutes, or until the corn is tender and fragrant.
💡 Make-Ahead & Storage: Corn can be buttered and wrapped in romaine leaves a few hours in advance; keep refrigerated until ready to bake.
Original Recipe Scan
