Romaine Roasted Corn-on-the-Cob
Corn-on-the-cob is a special favorite of many people, evoking memories of happy times. Your family will love this ayurvedic recipe for romaine roasted corn-on-the-cob.
- 6 ears of corn
- 1 bunch of romaine lettuce
- 6 Tbsp. ghee
- ½ tsp. dill
- 1 tsp. dried rosemary
- ½ tsp. dried marjoram
- 1 Tbsp. lemon juice
- Salt/pepper to taste
- In a bowl, mix ghee, lemon juice, rosemary, dill and marjoram together and spread about 2 tablespoons of the mixture over each ear of corn.
- Wrap each ear in two or three freshly-washed and damp romaine leaves. Cover and bake in a large rectangular baking dish for 30-35 minutes at 450°F or until corn is tender.
- Discard romaine after cooking and sprinkle with salt and pepper. Enjoy!