Roasted Corn On The Cob Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Salt | 1 Teaspoon | |
| Dried rosemary | 1/2 Teaspoon, crushed | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Ears of corn | 6 |
Directions
Cream together butter and salt till fluffy.
Combine herbs and blend into butter.
Keep butter at room temperature for 1 hour to mellow.
Turn back husks of corn; remove silks with a stiff brush.
Place each ear on a piece of heavy-duty foil.
Spread corn with about 1 tablespoon of the butter mixture.
Lay husks back in position.
Wrap corn securely with foil.
Roast ears directly on hot coals; turn frequently till corn is tender, '12 to 15 minutes.
Or, if you have a covered grill with an elevated rack, roast corn according to manufacturer's directions.
Combine herbs and blend into butter.
Keep butter at room temperature for 1 hour to mellow.
Turn back husks of corn; remove silks with a stiff brush.
Place each ear on a piece of heavy-duty foil.
Spread corn with about 1 tablespoon of the butter mixture.
Lay husks back in position.
Wrap corn securely with foil.
Roast ears directly on hot coals; turn frequently till corn is tender, '12 to 15 minutes.
Or, if you have a covered grill with an elevated rack, roast corn according to manufacturer's directions.
Chef
