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Grilled Corn-On-The-Cob

Grilled Corn-On-The-Cob


In this version of the famous recipe, corn-on-the-cob steams inside the husks first, then has a short blast over hot coals to brown and flavour the kernels. Delicious served with this zesty herb butter.

 

SERVES 4

  • 4 corn cobs, unhusked

  • 125 g butter

  • 1 garlic clove, crushed

  • 2 teaspoons chopped fresh thyme

  • Grated zest of 1 unwaxed lemon

  • Sea salt and freshly ground black pepper

  1. Carefully peel back the husks from the corn, but leave them attached at the stalk. Remove and discard the corn silk. Fold the husks back in position and tie in place with string. Put the corn in a large bowl of cold water, let soak for 30 minutes, then drain and pat dry with kitchen paper.

  2. Preheat a barbecue, then cook the corn over medium-hot coals for 15 minutes, turning regularly until the outer husks are evenly charred. Remove from the heat, let cool slightly, then remove the husks. Return to the grill rack and cook for a further 8-10 minutes, turning frequently until the kernels are lightly charred.

  3. Meanwhile, put the butter, garlic, thyme, lemon zest, salt and pepper in a small saucepan and heat gently until the butter has melted. Sprinkle the butter mixture over the cooked corn and serve.

More about Simple Cooking Corns Recipes


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