The smell of smoke says summer is here.
4 sweet corn
Butter or extra virgin olive oil
Flaky sea salt
Freshly ground black pepper to taste
1 To prepare the sweet corn, pull down the husks leaf-by-leaf on the cobs, remove the silks, then rewrap the cobs carefully in their husks. Bind the corn with string (don’t use nylon ‘string’ or it will melt). Soak in cold water for 15-30 minutes.
2 Cook corn cobs over hot coals for 15-30 minutes, turning often. If you don’t have hot coals at your disposal, cook the sweet corn on a preheated, lightly oiled barbecue hot plate over medium heat. Splash the corn with cold water from time to time to create steam, and turn the cobs every few minutes. If the barbecue has a lid cook mostly with the lid down. Either way will take 25-35 minutes.
3 Remove string and husks and sprinkle cooked corn with salt and grind over pepper. Slather with butter or douse with extra virgin olive oil. Enjoy as they are, or slice the kernels off the cobs and fill into baps or soft buns with salad ingredients, or cooked chicken or ham.
We tried cooking the corn without binding with string, and while it worked fine, the kernels were a little drier as some of the moisture escaped during cooking.
Check out these other options for barbecued sweet corn.