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


  1. 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.
  2. 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.
  3. Discard romaine after cooking and sprinkle with salt and pepper. Enjoy!