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.