Title: Herbed Roasting Ears
Categories: Vegetable
Yield: 6 Servings

1/2	c	Soft butter
1	ts	Dried rosemary
1/2	ts	Dried marjoram
6		Ears fres sweet corn husked and silked
1		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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