Barbecue Corn on the Cob with Herby ButterServes:
Fresh sweetcorn is cheap and delicious when at the peak of the season. I like to cook it in the husk – 4 minutes in the microwave will do the job but it’s also great cooked on the barbecue making it a super side dish for hot sticky summer nights.
- 100g butter at room temp
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp chives, finely chopped
- 1 clove garlic, crushed
- Corn cobs in their skins (husks)
For the butter blend the garlic and chopped herbs into the soft butter with the back of a spoon. Transfer to a sheet of non-stick paper, roll into a cylinder and twist the ends. Refrigerate and use as desired.
To cook the corn:
Pull the outer husks down and strip away the silk from each cob of corn then fold husks back into place.
Place the cobs into a large bowl of cold water with 1 tablespoon of salt for 10 minutes. While the corn in soaking heat the grill to medium.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until tender. Remove charred outer husk, fold down remaining husk and use as a handle. Smear corn with herbed butter.
If you don’t want to use a BBQ you can roast the corn in the oven – pre heat oven to 220°C. Place the soaked cobs on a roasting tray and roast for 30 minutes or until tender. Or strip off all the husk and boil in a large pot of water for 3-4 minutes, until kernels are bright yellow and tender.