Published August 1, 2002
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
 Kosher cooking by Eddy Robey M.A.
 
  Issue: 3.08
 
Oven Roasted Corn on the Cob
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As many ears of corn as you wish
1/2 teaspoon Marjoram per ear
2 teaspoons Butter or Margarine per ear
Salt and Pepper to taste
Method
For each ear of corn to be prepared, tear a sheet of aluminum foil about 12 inches square.
Spread each ear with Butter or Margarine, and place it on the foil.
Sprinkle with Salt, Pepper, and Marjoram, add 1 teaspoon of water, and wrap tightly. You may prepare the recipe ahead of time to this point.
When you are ready to cook, preheat the oven to 425 degrees and bake the foil packets for 30 minutes.
Serve
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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