Ingredients:
½ cup
margarine, softened
½ teaspoon
salt
½ teaspoon
black ground pepper
1 tablespoon
fresh parsley, chopped
1 teaspoon
rosemary, dried
4 ears fresh,
shucked corn-on-the-cob
Preparation:
Preheat oven
to 375ºF.
Combine
margarine, salt, black ground pepper, parsley and rosemary in a small bowl, mix
everything well.
Cut 4 12-inch
pieces of heavy-duty foil.
Spread about
1 tablespoon margarine mixture onto each ear of corn, reserving remaining
margarine mixture.
Place 1 ear
of corn diagonally on each piece of foil.
Roll up
tightly, twist ends to seal and place on a baking sheet.
Bake corn for
30 minutes.
Untwist the
ends of the foil, unroll them.
Fold the
edges of foil up around each ear of corn to form a “boat”
Top each ear of
corn with a small dollop of remaining margarine mixture.
Serve 4
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