Ingredients
- 6 ears corn
- 1/2 cup butter or margarine, softened
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried marjoram, crushed
Directions
Husk and remove silk from corn. Place each ear on a sheet of heavy foil. Mix together softened butter or margarine, rosemary, and marjoram; spread about 1 tablespoon mixture over each ear of corn. Wrap securely, using drugstore wrap. Place on coals for 12 to 15 minutes, turning often.
To roast corn in husks: Turn back husks of fresh corn and strip off silk.Lay corn husks back in position. Place the ears on grill over hot coals. Turn frequently till done, about 20 minutes.
Makes 6 servings.
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Submitted 6/13/05.
Source: B.H.& G. Cookout '73
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Charcoal-Roasted Corn On The Cob