Recipes by Joan Baumer- Real Living Nutrition Food Editor

Learn more about Joan and her popular cooking classes here!

Grilled Corn with Rosemary                      

serves 6

Ingredients:

6 ears of corn

2 tbsp olive oil

10 strips of fresh rosemary sprigs

Steps:

1. Husk corn removing all strings.
2. Brush each ear of corn lightly with olive oil
3. Place corn in aluminum foil; lay strips of fresh rosemary over the top, covering each piece of corn. Cover corn and rosemary completely with aluminum foil so they are secure in a pouch.
4. Grill on medium heat, flipping pouch occasionally for 5-10 minutes until corn becomes soft and slightly chargrilled.

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