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Ingredients
- 1/2 c. 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
Method
- 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 appr. 1 Tbsp. 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 foil and unroll.
- If desired, fold the edges of foil up around each ear of corn to form a "boat".
- Top corn with a small amount of remaining butter mixture.
