Monday, July 9, 2012

Herbed Corn-on-the-Cob

Herbed Corn-on-the-Cob


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


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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