Roasted corn is sweet and
smoky. Depending on the type and intensity of your fire, you can place
the corn under hot coals or on a rack. Time will depend on your fire and
how big the corn is.
Ingredients:
4 corn ears in husk
4 teaspoons margarine, softened
2 Tablespoons parsley
1 clove garlic, cut in quarters
Preheat grill to high
Remove silk from the corn by turning down, but not detaching husks
and pulling out silk.
Brush corn with margarine, sprinkle on parsley and place on piece
of garlic on each corn. Tie husk back around corn with cotton string
or twisty-ties
Place on grill and turn once, in about 10 minutes.
