Ingredients
- 3 ear sweet corn, shucked
- 1/2 pound chanterelles, cleaned
- 1 teaspoon thyme leaves, picked
- 1 teaspoon rosemary, picked
- 2 tablespoon olive oil
Preparation
Baking Directions:
Combine all ingredients in an oven-proof bowl, or terra cotta dish with shallow sides.
In a very hot oven (preferably wood-fired), roast until corn begins to color.
(4 to 5 minutes.)
Finish with a squeeze of lemon juice and a drizzle of olive oil.
Create your free profile or log in to save this article
Create your free profile or log in to save this article
Create your free profile or log in to save this article
