1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped fresh parsley or 1 tsp. dried parsley
1 tsp. dried rosemary
6 ears fresh, shucked corn on the cob or frozen corn on the cob
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| HERBED CORN ON THE COB | ||||||
| Serves 6 | ||||||
| 1/2 cup butter or margarine, softened 1/2 tsp. salt 1/4 tsp. pepper 1 tbsp. chopped fresh parsley or 1 tsp. dried parsley 1 tsp. dried rosemary 6 ears fresh, shucked corn on the cob or frozen corn on the cob |
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| Preheat oven to 375. Combine butter, salt, pepper, parsley and rosemary in a small bowl; mix well. Cut six 12 inch pieces of heavy duty foil. Spread about 1 tbsp. butter mixture onto each ear of corn, reserving remaining butter mixture. Place 1 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. | ||||||