Barbecued sweetcorn

Barbecued sweetcorn

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Some people barbecue sweetcorn, from raw, in the husk, but I find it just stays a bit too chewy that way. Parboiling it gives you the best of both worlds, with succulent juicy kernels and a good barbecue taste.

Ingredients

Quantity Ingredient
4 sweetcorn cobs
light olive oil

Method

  1. Bring a large pan of salted water to the boil and remove the husks and silk from the corn, keeping some of the husks to use as serving plates. Put the sweetcorn in the boiling water, cover and cook for eight minutes. Drain and allow to cool.
  2. Meanwhile, light the barbecue with plenty of coals. Wait until they are white hot, then spread them out evenly and allow to cool slightly. Or heat a griddle pan over a high heat. Roll the sweetcorn cobs in light olive oil and season with salt. Barbecue or griddle the corn until it chars in places, then turn and cook evenly all over. The cooking time will depend on the heat of your barbecue, so judge with your eyes. Serve as it is, in the reserved husks.

Variation

  • Romesco is a great sauce to serve with barbecued sweetcorn.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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