Herbed Corn on the Cob

Ingredients:

  • ½ cup butter or margarine (softened)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon fresh parsley (chopped) or 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 6 ears fresh, shucked corn on the cob or frozen corn on the cob

Directions

Preheat oven to 375° F.

Combine butter, salt, pepper, parsley and rosemary in a small bowl; very well.

Cut six 12 inch pieces of heavy duty foil. Spread about 1 tablespoon butter mixture onto each ear of corn, reserving remaining butter mixture.

Place one ear of corn diagonally on each piece of foil. Roll up tightly; twist ends to seal. Place on a baking sheet.

Bake corn for 30 minutes. Untwist the ends of the foil; unroll. If desired, fold the edges of foil up around each ear of corn to form a "boat".

Top corn with a small dollop of remaining butter mixture.

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