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

Prosciutto di Parma Black Pepper Quesadilla w/Rosemary Oil (from Bobby Flay)

12 6" tortillas
1 lb fresh mozzarella, thinly sliced
1 red onion, thinly sliced
2 T coarsely ground blk pepper
olive oil
1/4 c Parmesan Cheese
8 slices Prosciutto, thinly sliced
1 c olive oil
1/4 c fresh rosemary leaves
1/4 c coarsely ch chives
salt & freshly ground blk pepper

1. Preheat the oven to 450. Place 6 tortillas on cookie sheet. Spread half the cheese, onion, and black pepper on each and season to taste with s&p.
2. Stack to make 2 layers, cover with remaining tortillas and brush the tops with oil and sprinkle with Parmesan.
3. Place on a lightly oiled baking sheet and bake 5-7 minutes or until tortillas are lightly golden brown and cheese is melted.
4. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with rosemary oil.

In my opinion: These were quick and easy to make and tasted great.