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
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
Makes 6 servings.
Tip Wrapped corn can be baked at 400° for 30 to 35 minutes, turning once during baking.