Barbecued corn on the cob is actually one of life’s best things. Trust me.
When corn in 3 for a pound (thanks Lidl) who could resist buying three beautiful ears?
Ingredients
- corn on the cob
- butter, for lathering
- sprinkle ground cumin
- sprinkle smoky paprika
- lime, juice only
- Parmesan, for grating
- salt and pepper, to taste
Method
- Leave the corn in its husk and cook on a barbecue over medium heat for about 15 minutes or so, until when you peel back the husk, you can see that the corn is bright yellow.
- Peel the husks completely and finish by getting some colour on the corn on the barbecue. This is best done over high heat and you want the corn to retain its moisture, so keep this charring short.
- Lather the cobs in butter and salt and peeper and then season with a sprinkling of ground cumin, smoky paprika, a squeeze of lime juice and then a grating of Parmesan. Absolutely mind blowing.
