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
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.
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