I have a confession to make. I'm not a HUGE fan of corn. At least, I don't like corn from a can or corn as a side dish...unless it is fresh-from-the-stalk corn. And I get that because I grow corn in my spare time. Seriously. This means that I only eat corn in the late summer and early fall.
And I really only like corn prepared a few ways. First, I love to saw it off raw and throw it in a salad. And then I love corn in a chowder. But my FAVORITE way to eat corn is roasted and on the cob.
Since I don't feel this is a "recipe" in the traditional sense of the word, I am going to keep this short and savory.
1. Smear butter over the corn.
2. Roll it in rosemary.
3. Wrap it in foil.
4. Roast over the grill or in the oven (425F) for 30 minutes.
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