| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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