Free healthy vegetarian barbecue recipes that work just as well as
appetizers
. Why does corn taste so much nicer on the cob?
My family love it and we eat a lot of it in the late Summer, beautifully sweet, supremely tasty (especially with my chili butter) and good for the digestion.
Sadly for us living in the UK we haven't got the weather to grow it well and what's even more strange is that when we travel abroad to France we see it in abundance in the fields yet it never appears on the French supermarket shelves. Why? Because they use it for cattle feed!
You travel further afield to Turkey or Egypt for example you'll often see street sellers squatting beside their portable grills with a few corn cobs on them, fanning the fire.
Before ever trying one I thought that they must be really dry but when I did eventually buy one it was supremely juicy but how so?
The principle is to get the sweetcorn to steam in the moisture that is in the husk and this is why it is soaked for an hour.
TIP - If you can’t get corns with husks on, what I do is wrap the sweetcorn in foil and before twisting the end to seal it, pour in a little water. If you’re feeling gastronomic, you can use a little dry white wine, to be frank it does little for the taste but it’s a good excuse to open a bottle!
Immerse the sweetcorns in their husks for at least one hour so that the husks really soak up the water. Barbecue on medium coals for 30 minutes and prepare the butter.
TIP - If your coals are too hot, the husks will dry out too quickly and the kernels will be hard. Gently does it!
Melt the butter to clarify it, pour off and keep the clear butter and discard the solids. Fry the chillies in the chilli oil for a minute or two, remove from the heat and add the remaining ingredients. Pour in the clarified butter and your done.
When the sweetcorns are done, pour the butter over – lovely!
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