Thursday, April 12, 2012

BBQ Sweetcorn on the Cob (with Husk)

Marcus has let us on into his secret of the yummiest BBQ sweetcorn on the cob.

For 4 people you will need:
4 ears of sweetcorn with husk, trimmed both ends
A big bowl of water (you can also add 2-3 teaspoons of salt to the water - use sea water if you have BBQ on the beach)

Peel back the husk (don’t remove – we need the husk intact), remove the silk from the corn and pull the husk back to cover the kernels. Submerge them in water for a couple of hours – weigh them down with a heavy plate (we use cast iron casserole's lid).

Grill them on the barbecue on medium heat for 20 minutes. The husk will be blackened and will not look appealing – but the inside is divine.  Peel and brush them with butter and sprinkle with salt and black pepper. Serve warm.

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