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[Just as the earliest New England settlers depended on corn for survival, pioneers in the Midwest regarded corn as a critical staple. When sweet corn was in season, Shaker (and other, -my comment-) community members ate "roastin' ears" three times daily.)
Blend butter with herbs; spread on corn. Wrap each ear of corn in 2 to 3 leaves of romaine; place in shallow baking dish. Cover tightly with foil. Bake at 450 degrees for 20 -25 minutes.
From: "Americana Cookery: An Illustrated Cookbook of America's Traditional Recipes from the Nation's Home Economics Teachers;" Favorite Recipes Press, Montgomery, AL., (1971).
Your Herbed Roasting Ears is ready. Buon appetito!
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