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Barbecued Corn
Serves
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Ingredients
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Method
You need to remove the silks first. Pull down the husks leaf by leaf, remove the silks, then rewrap carefully; tie with string to secure. Soak corn cobs in cold water for 15-30 minutes. Cook in hot coals for 15-30 minutes, turning often. The corn will steam and become tender, the moisture preventing burning, but once the water has evaporated, the sugars will caramelise, developing a rich sweet flavour. Alternatively, cook cobs on a barbecue hot plate, splashing them with a little water from time to time, for about 30 minutes or until the kernels are browned. Serve with oil and dusted with sea salt, a smattering of chilli powder and a little black pepper, accompanied with lime wedges, or, more simply, with lashings of butter, sea salt and black pepper. A chilli lime butter also makes a great accompaniment.
Photo Credit: Ian Batchelor
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