Herbed Corn on the Cob

Chicken fajitas, steak and grilled chicken are just a few main dishes this side compliments so well. Remove the corn from the leftover cooked cobs. Freeze; keep on hand to make muffins, pancakes or corn bread.

I found baking the corn in the foil made the corn very juicy and tender, much more so than simply boiling it and will bake my corn from now on--herbs or no herbs.


Ingredients:

1/2 c. butter, softened
1/2 tsp. salt
1/4. tsp. pepper
1 tbs. chopped fresh parsley (dried: 1 tsp.)
1 tbs. chopped fresh rosemary (dried: 1 tsp.)
6 ears frozen or fresh, shucked corn on the cob

Directions:

Preheat oven to 375 degrees (I used 400 degrees for frozen cobs). Combine butter, salt, pepper, parsley and rosemary in a small bowl; mix well.

Cut six 12-inch pieces of heavy duty foil. Spread about 1 tbs. butter mixture onto each ear of corn, reserving remaining butter mixture.

Place 1 ear of corn diagonally on each piece of foil. Roll up tightly; twist ends to seal. Place on a baking sheet.

Bake corn for 30 minutes. Carefully untwist the ends of the foil; unroll. If desired, fold the edges of foil up around each ear of corn to form a "boat." Top corn with a small dollop of remaining butter mixture.

Variation: The butter mixture will be zestier if 1 tbs each Dijon mustard and horseradish are used instead for the herbs.

Side Dish: Vegetable Medley

Vegetable Medley
-Christine B.


4 zucchini squash, rinsed, cubed
1 red onion, halved and sliced
8 oz sliced mushrooms
1 cup cherry tomatoes, halved
1 tbs. olive oil
1 tsp. minced garlic
1/4 to 1/2 tsp. red pepper flakes (depending on taste)
salt and pepper to taste
Heat oil in a large skillet over medium heat, add zucchini. Cook for five minutes. Add onion and cook another 5 minutes, stirring occasionally. Stir in mushrooms, tomatoes, and garlic. Add salt and pepper throughout cooking. Simmer until vegetables are tender crisp, 10 to 15 minutes.