Juicy chargrilled corn is, for me, the epitome of summer. Take your barbecue to the next level with my Mexican-inspired corn cobs — doused in heavily spiced butter, freshly grated parmesan and a squeeze of lemon or lime. Delicious!
Makes: 4 serves
Takes: 5 minutes to prep; 10 minutes to cook
Vegetarian | Gluten-free
4 ears fresh corn, in their husks
50g butter, softened
juice of 2 lemons
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
small handful fresh coriander leaves, finely chopped
salt and freshly ground black pepper
1 cup freshly grated Parmesan
extra fresh coriander leaves to garnish
lemon or lime wedges to serve
Method: Heat a barbecue grill plate to hot. Run the corn ears under cold water and place in a microwave-proof dish. microwave on high for 5 minutes — this steams the corn inside the husks, so it’s nice and juicy. If you don’t own a microwave, steam the ears of corn over a saucepan of simmering water for 5–6 minutes. When the ears of corn are cool enough to handle, remove the husks and place the corn cobs on the grill plate for 8–10 minutes, turning frequently, until nicely charred.
Mix together the butter, lemon juice, garlic, paprika, chilli flakes, cumin and chopped coriander. Brush the cobs liberally with the butter mix. Season with salt and pepper and sprinkle with parmesan and extra coriander leaves. Serve immediately with chunky wedges of lemon or lime.