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    Romaine Roasted Corn

    A new twist on an old favorite.

    List of Ingredients




    6 tablespoons butter/margarine, softenend
    1 teaspoon dried rosemary, crushed
    1/2 teaspoon dried marjoram
    6 ears corn on the cob, husks removed
    1 bunch romaine lettuce
    salt and pepper to taste

    Recipe



    In a mixing bowl, combine the first 3 ingredients; spread over corn. Wrap each ear in 2-3 romaine leaves. Place in a 13x9-inch baking dish. Cover and bake at 450 degrees for 30-35 minutes or till corn is tender. Discard lettuce before serving. Sprinkle corn with salt and pepper.

    Serves 6.

 

 

 

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