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Romaine Roasted Corn on the Cob

6 ears of corn
1 bunch of romaine lettuce
6 Tbl. Maharishi Ayurveda Ghee
1/2 tsp. dill
1 tsp. dried rosemary
1/2 tsp. dried marjoram
1 Tbl. lemon juice
salt/pepper to taste

In a bowl, mix Ghee, lemon juice, rosemary, dill and marjoram together and spread about 2 Tbls. 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 degrees or until corn is tender. Discard romaine after cooking and sprinkle with salt and pepper. Enjoy!

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