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SIDES AND SNACKS

Romaine Roasted Corn-on-the-Cob

Romaine Roasted Corn-on-the-Cob

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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. 


Ingredients 

  • 6 ears of corn 
  • 1 bunch of romaine lettuce 
  • 6 tablespoons of ghee 
  • ½ teaspoon of dill 
  • 1 teaspoon of dried rosemary 
  • ½ teaspoon of dried marjoram
  • 1 tablespoon lemon juice 
  • Salt/pepper to taste 

Directions 

  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! 

 



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