Romaine Roasted Corn Recipe

Romaine Roasted Corn Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Amaze your family and friends with this fun and different way to cook corn on the cob. Wrapped in lettuce and baked, the corn is tender and delicious...and the ears stay nicely coated with tasty herb butter.

[X]

Rate Romaine Roasted Corn Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Romaine Roasted Corn Recipe

Prep: 10 min. Bake: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

6 tablespoons butter, softened
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram
6 medium ears sweet corn, huskes removed
1 bunch romaine
Salt and pepper to taste

Directions

In a small bowl, beat the butter, rosemary and marjoram until blended; spread over corn. Wrap each ear in two to three romaine leaves.
Place in a 13-in. x 9-in. baking dish. Cover and bake at 450° for 30-35 minutes or until corn is tender. Discard romaine before serving. Sprinkle corn with salt and pepper. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 188 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 135 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Romaine Roasted Corn in Taste of Home August/September 2001, p39