Grilled corn-on-the-cob

Grilled corn-on-the-cob

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From
How I cook
Serves
6
Photographer
Jason Lowe

We grow corn in our garden, just enough to enjoy for a day or so, as it takes up space in a little garden. The plant has a pale green languid beauty. Try to buy ears of corn still in their husks – the heads should be tight and not too pale in colour. On a warm summer’s day, you could cook these cobs on the barbecue, perhaps serving them as a starter in the garden before a roast chicken. Be generous when seasoning – sea salt and chilli work so well with the sweetness of ripe corn.

Ingredients

Quantity Ingredient
6 corn-on-the-cobs
75g unsalted butter, melted
1 red chilli, deseeded and finely sliced
sea salt

Method

  1. Add the corn-on-the-cobs to a pan of boiling water and parboil for about 15 minutes until almost tender.
  2. Heat up your grill (or barbecue). Lay the corn cobs on the grill rack (or barbecue), but not too close to the heat source. Cook for 5 minutes or so, turning every minute, until charred on the outside.
  3. Brush the corn with melted butter and sprinkle over the sliced chilli. Sprinkle with sea salt and serve while still nice and hot.
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