A classic and simple method for roasting “ears” of corn, wrapped in romaine leaves with a savory herb butter.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | soft Butter or Margarine |
| 1 tsp. | dried, crushed Rosemary |
| 1/2 tsp. | dried, crushed Marjoram |
| 6 ears | Sweet Corn, husked |
| 1 head | Romaine lettuce |
Instructions
- Preheat oven to 450°F.
- In a small bowl, blend the soft butter with the rosemary and marjoram.
- Spread the herb butter all over each ear of corn.
- Wrap each ear of corn in 2 or 3 leaves of romaine lettuce.
- Place the wrapped ears in a shallow baking dish.
- Cover the dish tightly with foil.
- Bake for 20 to 25 minutes.
Servings
Yields: 6 servings
