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Barbecued corn on the cob
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4 full size or 8 half size corn on the cobs
40g butter, softened
1 lime, cut into wedges
¼ x 28g pack coriander, chopped
Pinch sea salt flakes
A few drops of Tabasco (optional)
1. Light the barbecue, or preheat a grill or griddle pan. When the barbecue is ready, put the raw cobs directly on the grill (there’s no need to pre-boil them) and cook for 4-5 minutes before giving them a quarter turn.
2. Repeat 4 times until the cobs are starting to char on all sides. They will be bright yellow rather than pale yellow once cooked.
3. Place on a serving plate, dot the corn with butter, squeeze a wedge of lime over everything and sprinkle with the coriander and salt. Add a few splashes of Tabasco if you like, then serve immediately with the remaining lime wedges for squeezing over.
Typical values per serving:
High in fibre.
This recipe was first published in July 2020.
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