Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Soft butter |
1 teaspoon | Dried rosemary |
½ teaspoon | Dried marjoram |
6 \N | Ears fres sweet corn husked and silked |
1 \N | Head romaine |
[Just as the earliest New England settlers depended on corn for survival, pioneers in the Midwest regarded corn as a critical staple.
When sweet corn was in season, Shaker (and other, -my comment-) community members ate "roastin' ears" three times daily.) Blend butter with herbs; spread on corn. Wrap each ear of corn in 2 to 3 leaves of romaine; place in shallow baking dish. Cover tightly with foil. Bake at 450 degrees for 20 -25 minutes.
From: "Americana Cookery: An Illustrated Cookbook of America's Traditional Recipes from the Nation's Home Economics Teachers;" Favorite Recipes Press, Montgomery, AL., (1971).
posted by ol' Bud Cloyd on the Cooking echo