※ Roasted Herb Corn - The Chiffon Tailgate Party Cookbook

Haven't posted a vintage recipe book pic in ages...

Came across this from The Chiffon Tailgate Party Cookbook (1980)


ROASTED HERB CORN

• l/4 cup Chiffon Margarine
• 1 teaspoon dried crumbled parsley
• 3/4 tsp crumbled rosemary leaves
• 1/2  teaspoon sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 6 ears corn

Mix Chiffon and seasonings. Spread evenly over corn. Wrap tightly in heavy
duty foil. Place corn on grill 4 to 6 inches from hot coals. 
Roast, turning corn frequently 15 to 25 minutes. If desired, serve with additional melted
Chiffon. 

Makes 6 servings.

Tip Wrapped corn can be baked at 400° for 30 to 35 minutes, turning once during baking.