Roasted Corn with Rosemary Butter

recipe
Nothing tastes better than last-of-the-season sweet corn roasted in the husk. Hot buttered corn is street food in many places and is a perfectly portable and fresh alternative to popped corn.

Yield:

Serves 12

Recipe from

Gooseberry Patch

Ingredients

12 ears yellow or white sweet corn, in husks
1/2 cup butter, softened
2 teaspoons fresh rosemary, chopped

Preparation

Pull back corn husks, leaving them attached. Remove and discard silks. Combine butter and rosemary in a small bowl; brush over corn. Pull husks over corn and grill over medium-high heat (350-400°) for about 15 minutes, turning occasionally. Pull back husks and enjoy.

Gooseberry Patch Halloween,

Gooseberry Patch

October 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note