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    Grilled-in-the-husk Spiced Corn

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    Grilled-in-the-husk Spiced Corn

    Corn’s at its best straight from the barbecue. Take the charring as far as you dare: the smoky flavour comes through when you slather the cobs with spiced butter.

    • Preparation time: 10 minutes, plus 10 minutes soaking
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 20-25, plus 10 minutes soaking 25 minutes

    Serves: 6


    • 6 Sweetcorn cobs, with husks
    • 50g Unsalted butter, soft
    • ½ tsp Sea salt
    • 1 tsp Cumin seeds, lighlty toasted
    • 1 Red chili, finely chopped
    • 1 tbsp Thyme leaves


    1. Pull back the corn husks and carefully tear out the threads, then smooth the pale green husks back into place. Cover the corn with cool water and leave to soak for 10 minutes.
    2. Meanwhile mix the butter, salt, cumin seeds, chilli and thyme leaves together; set aside.
    3. Place the drained corn over a pre-lit barbecue and cook, turning with tongs, for 10–15 minutes (or place under a medium grill for 10 minutes, turning regularly), until well-browned in places and tender.
    4. Peel back the charred husks, spread with a little butter and eat while still hot.

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