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.
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
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.
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.
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