Herbed Roasting Ears
meats, vegetables
1/2 cup soft butter
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
6 ears fres sweet corn husked and sil; ked
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
Yield: 6 servings
