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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