Sunday, September 20, 2009

MY Rosemary Corn on the Cob

3 cobs of corn
1/2 stick butter, softened
Parmesan cheese
3-4 T lime juice
salt & freshly ground black pepper
3-4 T fresh rosemary, chopped

1. Mix butter through rosemary, set aside.
2. Remove husks from corn if necessary. Prepare 3 sheets of foil for the cobs.
3. Slather the butter mixture on the corn. It should be thick.
4. Wrap well with foil and grill until done.

In my opinion: Oh my goodness, I hope I got the measurements correct, I didn't write them down, but these were soooo good.

Serving suggestion:
Rosemary Scented Chicken
Mesquite Lime Chicken

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