Here is my recipe:
½ cup butter, softened, but not completely melted
4 ears corn, husks and silk removedSalt to taste
1 cup fresh Parmesan, shredded
Here is how I did it:
Preheat oven to 375°.
Using a pastry brush, cover corn with thin layer of softened butter. Sprinkle with salt to taste. Place Parmesan in shallow baking dish. Roll buttered corn in grated Parmesan. Roll each ear in foil. Place in oven and bake to 12-15 minutes or until kernels begin to brown. Turn every 3 to 4 minutes.
Yield: 4 servings
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