Herbed roasting ears

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

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