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Tony's favourite recipes

Barbecued corn on the cob
Time:- 10 mins Servings: 4 Source from: Taken from "Barbecues and Grilling" by Antony Worrall Thompson


4 corn cobs, husks removed

For the flavoured butter:
100g unsalted butter, diced
1 garlic clove, crushed with a little salt
1 tbsp clear honey
½ tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp freshly ground black pepper


Cook the corn cobs in boiling but not salted water (salt makes the kernels tougher) for 6-8 minutes before barbecuing, for a more tender result. You can also use frozen corn cobs instead of fresh, but defrost before cooking. Or roast them in their husks for 10-15 minutes until well charred, turning frequently, then peel back the husks and serve with the butter.
Put all the flavoured butter ingredients in a small saucepan and melt over a gentle heat. Stir to combine. Brush the corn cobs with the flavoured butter and cook on the barbecue for about 10 minutes, turning regularly until golden. Baste frequently during cooking.

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