Wednesday, 8 June 2016

※ 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.

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