CORN ON THE COB

Cooking Time:  30 Minutes

Make Ahead:  This side dish must be made
just prior to serving.  However, you can save
any leftover corn, remove it from the cob and
freeze to keep on hand to make muffins,
pancakes or corn bread.

Serves 6

You can serve this side dish with any
chicken dish, but they go especially well
with chicken fajitas

SHOPPING LIST

Corn on the Cob, Fresh Parsley, Salt, Pepper, Butter, Dried Rosemary

INGREDIENTS

1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 teaspoon dried rosemary
6 ears fresh, shucked corn on the cob or frozen corn on the cob

1. Preheat oven to 375 degrees.  Combine butter, salt, pepper, parsley and rosemary in a small bowl and mix well.
2. Cut  six 12 inch pieces of heavy duty aluminum foil and spread about 1 tablespoon of the butter mixture onto each ear of corn, reserving the remaining butter mixture.
3. Place 1 ear of corn diagonally on each piece of foil and roll up tightly.  Twist the ends to seal and place on a baking sheet.
4. Bake the corn for 30 minutes.  Untwist the ends of the foil and unroll.  If desired you can fold the edges of the foil up around each ear of corn to form a "boat".  Top the corn with a small dollop of remaining butter mixture.

VARIATION

Add 1 tablespoon each of Dijon mustard and horseradish instead of the parsley and rosemary for a really zesty flavor.

EXPRESS COOKING

For a quick way to make corn on the cob, , wet the outside of each husk and microwave each ear on HIGH for 4 minutes.  The husks and silk will slip off easily, leaving the corn ready for buttering.

MONEY SAVING TIPS

Bake the corn in the husks and save on foil.  Pull back the husks and remove the silk.  Cutter and season the corn, then cover each cob with the husks again, tying the ends with string.

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