Vegan Buttered Up Rosemary Corn

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.

Ingredients:

• Corn (as many ears as you need)
• Vegan Butter (3-4 tablespoons)
• Fresh Rosemary (2-3 springs)
• Salt and pepper, to taste

Directions:
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.