Roasted Corn with Rosemary Butter
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
- 12 ears yellow or white sweet corn, in husks
- 1/2 cup butter, softened
- 2 teaspoons fresh rosemary, chopped
- 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.
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