Ingredients

The following ingredients have 4 Servings
  • 4 full-size corn on the cob ((ears) – with or without husk)
  • ¼ tsp oil (if using a griddle pan, otherwise optional)
  • 30 g butter or dairy free alternative (plain/herb/garlic/chilli/dulse/etc)
  • seasoning (salt/pepper/herbs/chilli flakes/etc)

Instruction

  • Prepare and get ready all butters and seasonings ahead of time (see main post for suggestions).
  • Prepare corn if it still has the husk intact - Peel back the husk and remove all the internal silk and tassels to leave the kernels cleanly exposed. The husk can be completely removed or pulled back from the cob and secured.
  • Pre-heat the barbecue, grill or griddle pan to a high heat (coals on BBQ should be red and glowing well; grill should be running for several minutes for full heat; griddle pan should be set over hob on ‘high’ setting and given a few minutes to heat fully).
  • If using a griddle pan, lightly brush with oil. If using a BBQ or grill, there is no need to use oil, although you may opt to brush a little on the corn surface to speed up the cooking process.
  • Place the corn cobs on the barbecue grill, under the kitchen grill or into the griddle pan.
  • Check and turn frequently until the corn has turned a deeper yellow colour, is still juicy and has areas of slight charring on the surface. Be careful not to over-cook. Good corn should take a maximum of 8 to 10 minutes to cook. If the kernels start to look dry and shrivelled you’ve gone too far.
  • Take the corn off the heat and serve immediately, slathered in your favourite butter and lightly seasoned as preferred.