Ingredients

6 ears sweet corn, husked
1/4 C. soft butter
1 tsp. dried rosemary or 1 Tbsp. fresh
1/2 tsp. dried marjoram or 1 1/2 tsp. fresh
1 small head romaine lettuce, freshly rinsed

Cooking Instructions

Mix herbs with butter. Spread corn with butter mixture. Wrap each ear in 2 or 3 leaves of romaine lettuce and place in a shallow baking dish. Cover tightly with foil. Bake in a 450º oven for 20 to 25 minutes.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)