Herbed Roasting Ears Recipe - Cooking Index
Herbed Roasting Ears Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Soft butter |
| 1 teaspoon | 5ml | Dried rosemary |
| 1/2 teaspoon | 2.5ml | Dried marjoram |
| 6 | Fresh sweet corn - husked and silked | |
| 1 | Romaine |
[Just as the earliest New England settlers depended on corn for survival, pioneers in the Midwest regarded corn as a critical staple.
When sweet corn was in season, Shaker (and other, -my comment-) community members ate "roastin' ears" three times daily.)
Blend butter with herbs; spread on corn. Wrap each ear of corn in 2 to 3 leaves of romaine; place in shallow baking dish. Cover tightly with foil. Bake at 450for 20 -25 minutes.
Source:
Cooking Light, Jul/Aug 1995, page 74
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