Ingredients
6 tablespoons butter, softened1 teaspoon dried rosemary, crushed1/2 teaspoon dried marjoram6 medium ears sweet corn, huskes removed1 bunch romaineSalt and pepper to taste
Preparation
In a small bowl, beat the butter, rosemary and marjoram until blended; spread over corn. Wrap each ear in two to three romaine leaves.
Place in a 13-in. x 9-in. baking dish. Cover and bake at 450° for 30-35 minutes or until corn is tender. Discard romaine before serving. Sprinkle corn with salt and pepper.
