Serve this corn alongside other summer favourites, such as ribs or salmon, potato salad and soft rolls.
Preparation time: 20 minutes
Cooking time: 10 to 15 minutes
Makes: 4 servings
4 cobs corn
* soft butter, salt and freshly ground black pepper to taste
Remove the outer leaves on each corn cob, leaving a thin protective shell. Carefully pull back the remaining leaves from each ear, ensuring they stay attached. Remove and discard silk then place the leaves back into their original position.
(It's OK if some of the corn is unprotected.) Soak corn in cold water for 10 minutes.
Preheat barbecue to medium. Grill corn with the lid closed for 10 to 15 minutes, turning occasionally, or until the kernels are tender. Remove the husk and serve corn with butter, salt and pepper.
CORN FOR TWO BARBECUED IN FOIL
Fresh corn sealed in foil, where, when heated, steam is created, moistly cooking the corn.
If you're serving more than two, simply increase the number of foil packages of corn you make.
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Makes: 2 servings
2 cobs corn, shucked
4 to 6 tsp butter, at room temperature
2 Tbsp water
? salt and freshly ground black pepper to taste
Preheat the barbecue to medium-high (temperature in chamber should be around 450 F).
Tear a 60-centimetre piece of aluminum foil. Place the corn, diagonally, in the centre of the foil. Use a small spoon to spread an equal amount of butter on each cob of corn. Fold the sides of the foil over the corn, pour in the water and then crimp foil at the top to create a sealed package.
Place the corn on one side of the barbecue; turn the heat off underneath it, leave the other side set to medium-high. Close the lid and cook 15 to 20 minutes, or until corn is steaming hot and just tender.
Carefully open the foil package and serve. Season corn with salt and pepper at the table and, if desired, serve with more butter.
GRILLED CORN WITH CURRY BUTTER
Cooking the shucked corn directly over the heat slightly chars and caramelizes the kernels, a tasty thing to do. The curry powder-spiced butter spiked with lime juice nicely balances the sweet favour of the corn.
You could serve the corn on its own as a summer appetizer, or serve it as side dish for fish, pork or chicken.
2 Tbsp butter
1/2 tsp mild curry powder
2 Tbsp freshly squeezed lime juice
4 cobs of corn, shucked
salt to taste
4 half lime slices (optional)
Preheat your barbecue or indoor grill to medium. Place the butter, curry powder and lime juice in a small skillet and set over medium heat.
Cook just until the butter melts, stir to combine ingredients and then remove from the heat.
Place the corn on the grill. Cook, turning from time to time, until the corn is lightly charred and just tender, about 4 to 5 minutes.
Set the corn in individual serving plates or on a platter. Drizzle with the butter mixture, sprinkle with salt, garnish with lime slices, if using, and then serve.
