Title: HERBED CORN ON THE COB
Categories: Vegetables
Yield: 4 servings
4 ea Corn ears, unhusked
1/4 c Butter, softened to room tem
1/2 ts Basil
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper
1. Preheat oven to 375. Cut out four large squares of
aluminum foil. 2. Peel back BUT do not remove the corn
husks. Remove the corn silk. 3. In a small bowl, blend
together the butter, basil, oregano, salt and pepper.
4. Spresd about 1 tablespoon of the herbed butter on
each ear of corn, then close the husk around the corn.
5. Wrap each ear of corn tightly in foil and bake for
30 minutes or until tender.
Time-Savers:
MICROWAVE TIP: To cook the corn in the microwave,
after spreading the butter on in step 5, sprinkle a
few drops of water over the kernels, then tightly wrap
in plastic wrap. Cook (on paper towels in case any
butter leaks out) for 12 to 15 minutes on HIGH,
rearranging the corn about half way through the
cooking. Let stand 5 minutes and serve. DO-AHEAD: The
herbed butter for the corn can be made well ahead of
time and stored in the refrigerator or freezer; In
fact, you can double or triple the quantities and keep
it on hand, frozen, for anytime you have corn on the
cob.
