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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)