Prep 12 mins
Cook 35 mins
Deeeelicious corn on the cob!!
- 6 tablespoons butter, softened
- 1 teaspoon rosemary, crushed
- 1⁄2 teaspoon marjoram
- 6 ears corn, husks removed
- 1 bunch romaine lettuce
- salt and pepper
- Mix butter, rosemary and marjoram.
- Spread over the corn.
- Wrap each ear in 3 to 4 romaine leaves.
- Place in baking dish.
- Cover and bake at 425* for 35 minutes.
- Unwrap, sprinkle with salt and pepper.
Absolutely wonderful!!! The corn cooked perfectly!