corn cobs just lend themselves to the bbq, what better vegetable is there for throwing on the barbie?
it doesn't soften and fall through the bars, it doesn't easily burn and the flavour develops so wonderfully when bbq'd, especially when it takes on that slightly blackened look
frozen or fresh, they are both great, I have stated frozen here as they are usually most readily available But either way, I find it best to cut them if need be so they are approx 6-8cm long, this usually means cutting whole ones in half. If using fresh, cut off the pointed tips too
For my other bbq recipes click on the links below
corn cobs - frozen
10
pc
butter
50
gm
brown sugar
1
tbs
garlic clove
2
pc
paprika
1
tsp
cumin
1/2
tsp
cayenne
sq
black pepper
sq
lime
1
pc
cook the corn cobs in boiling water for five minutes, drain and allow to cool
combine the butter, sugar, crushed garlic and spices in a pan (adding cayenne and pepper to suit yuour own heat tolerence) and gently melt together, or place in a microwave dish and place on defrost cycle for approx 2 minutes, stir and microwave again for 3 minutes (this allows the butter to slowly melt and the flavours to infuse)
place onto the hottest part of pre-heated bbq and brush with infused butter
allow to cook for approx 3 minutes before turning slightly, brush again
allow to cook for another 3 minutes, turn and brush again
after the final 3 minutes, the corn cobs should be nicely browned, remove the the cooler area of the bbq and brush with any remaining butter/spices
leave here, turning occasionally until heated through, and use serve
to serve, place on a platter, squeeze the cut lime over the corn and sprinkle with some roughly chopped chervil
chef notes
if your not a fan of charred corn, brush each cob liberally with butter and wrap in tinfoil prior to placing on bbq
