10
Jul
Corn will become bright. Use peeled back husks for handles when eating.
Beat together butter red chilli and chopped fresh coriander.
Bbq corn on the cob recipe. Work that smoker magic on corn on cob. Be sure to get the corn before the produce person trims off some of the outer husks. The corn must be completely covered by the husk.
Use peeled back husks for handles when eating. This recipe multiplies well and can be used to make corn for a crowd. You will need bagged ice for this recipe to keep the corn cold.
Heat your barbecue. Brush your cobs with olive oil and sprinkle with salt. Add the corn to the barbecue cook for about 8 minutes flipping every 2 to 3 minutes to char each side.
Make corn on the cobs extra special with a slathering of butter mixed with comté cheese herbs and chilli cooked on the barbecue. A lovely summer side dish 20 mins. Method Put 4 cobs of corn into a large bowl of cold water to soak for 30 minutes.
Beat together butter red chilli and chopped fresh coriander. Shake off the excess water from the corn and. Place the corn on the grill over direct heat cover and cook for 5 minutes.
Rotate each ear with a ¼ turn cover and continue to cook 5 more minutes. Repeat 1 to 2 more times to cook all sides of the corn 15 to 20 minutes total. Corn will become bright.
Preheat a barbecue for high heat and lightly oil the cooking grate. Remove the sweetcorn from the soak and BBQ the ears turning every 2 to 3 minutes to cook the kernels on all sides. Brush the sweetcorn with butter and season to taste with salt and pepper.
Using tongs place the corn cobs back on the grill. Close the grill and cook for about 5 minutes rotating the corn halfway to achieve some grill marks on each side. Remove the corn from.