Ingredients:
6 tablespoons butter, softened
1 teaspoon rosemary, crushed
1/2 teaspoon marjoram
6 ears corn, husks removed
1 bunch romaine lettuce
salt and pepper
Directions:
Mix butter, rosemary and marjoram.
Spread over the corn.
Wrap each ear in 3 to 4 romaine leaves.
Place in baking dish.
Cover and bake at 425* for 35 minutes.
Unwrap, sprinkle with salt and pepper.
Servings: 6
Time preparation: 12 min.
Time total: 47 min.