Ear-resistable Corn

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Be corny and creative at the same time and on this one you can eat the husks!

Skill: Beginning

Prep Time: 15

Bake Time: 20-25

Servings:

Ingredients:

6 Rhodes Texas™ Rolls, thawed but still cold
1 egg, beaten

Directions:

Place 3 rolls on top of each other, press together and form a long oval. With a sharp knife, make five long slices, cutting about halfway through dough. Then slice oval the other way 10 to 15 times to form kernel shapes. Place on sprayed baking sheet.
To make husks, mold 3 rolls into a flat, elongated oval, about the same size as corn. Slice into 3 long pieces. Lay one husk∆slightly off-center∆from bottom of cob to halfway up corn. Lay next husk over bottom of corn and halfway up one side. Lay last piece over bottom and along other edge. Fold all tops to the outside.

Brush with egg and let rise 15-20 minutes. Bake at 350°F 20-25 minutes.

Serve hot with honey butter or jam.