Sprigs of herbs tucked inside the husk lend their fresh flavor to the corn.
Ingredients
4 tablespoons unsalted butter, softened
1/2 cup fresh oregano leaves, plus 8 sprigs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 ears corn (about 2 1/2 pounds)
To make
01. Heat oven to 375°F. Place butter on a cutting board and sprinkle with oregano leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chop with a sharp knife until butter is smooth and the oregano and seasonings are fully incorporated. Transfer to a small dish and set aside.
02. Trim stems and discard tough outer husks from corncobs. Peel back remaining husks, being careful not to detach them from the corn. Discard corn silk.
03. Use a pastry brush to spread the herb butter evenly over the kernals and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place 2 sprigs of oregano on each ear of corn and pull husks back up to enclose corn and herbs. Wrap kitchen strinaround the tip of the ear and tie.
04. Place corn on a baking sheet and roast, turning once, until corn is fragrant and tender, abut 25 minutes. Remove string. Pull back the husks and tie them in a knit, if desired. Season to taste and serve.
Ingredients
- 2 tbsp olive oil
- 2 tbsp chopped fresh basil
- 2 cloves garlic, chopped
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh oregano
- 1/2 tsp salt
- 1/4 tsp chopped fresh thyme
- 1/4 tsp freshly ground black pepper
- 4 boneles, skinless chicken breasts (about 6 oz each)
Salsa
- 1 lb fresh tomatoes, diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 medium shallot, diced
- 1/2 cup diced onion
- 1/2 small jalapeno, cored, seeded and minced
- 1 tsp minced garlic
- 1 tbsp chopped fresh oregano
- Vegetable oil cooking spray
Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Eat oven to 400 degrees. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20-25 minutes. Combine tomatoes, shallots, onion, jalapeno, garlic and oregano in a bowl Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.
312 calories per serving.
12.6 g fat (2 g saturated) 7.8 g carbs 1.8 g fiber 40.8 g protein
