Roasted corn on the cob

Yield: 1 Servings

Measure Ingredient
½ cup Softened butter
1 teaspoon Salt
½ teaspoon Rosemary
½ teaspoon Marjoram
6 Ears of corn

Cream together butter & salt until fluffy. Combine herbs & blend into butter. Keep mixture at room temperature 1 hour to blend flavor.

Turn back husks of corn; remove silks with stiff brush. Place each ear on a piece of foil. Spread corn with butter. Lay husks back into position. Wrap corn securely. Roast ears directly on hot coals; turn frequently until corn is tender, 12-15 minutes.


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