It’s not every year my sweetcorn rewards me with a bountiful crop, due to Scotland’s cold climate, but however many cobs I get, I savour them! Try this simple but delicious barbecue recipe for your next crop of corn.
SERVES 4
4 fresh corn on the cob, with husks
75g/2oz butter
1h tsp sweet paprika
1h tsp cayenne pepper
11h tsp rock salt
1 tsp chives, chopped
1 tsp parsley, chopped
Yz tsp garlic powder
METHOD
- Peel back the husks of the corn, and remove the silk (the stringy bits) then rewrap the corn in the husks. Soak the corn in a large pan of water.
- for 15-20 minutes, ensuring the whole cob is covered.
- Meanwhile make the herb butter, by combining the herbs and spices with the butter, and chilling in the fridge until needed.
- Prepare your barbecue as you normally do, and place the corn on the preheated grill for 15 minutes, turning now and again to ensure even cooking.
- Once cooked, remove from the grill and peel back the husks, spread with the herb butter, and enjoy!