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    Barbecued corn on the cob

    by Elly Curshen

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 4


    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.

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