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Char-Grilled Corn on the Cob
6 cobs sweetcorn in husks 2 tbsp boutique extra virgin olive oil 2 tbsp coriander leaves 2 tsp finely chopped red chilli lightly grilled lemon halves
© Annabel Langbein Media
Stir ¼ cup salt into a bucket of water. Trim sweetcorn cobs to remove all but 2-3 layers of husk. Submerge them in the water and allow to soak for at least 15 minutes or up to 4 hours.
When ready to cook, place whole cobs straight onto a hot barbecue or the embers of a fire. Cook until the outside leaves are charred and a peek inside reveals the corn is golden and opaque (about 15 minutes). Remove the husks and silks. Place sweetcorn on a serving platter, drizzle with olive oil and scatter with coriander, chilli and salt and ground black pepper to taste. Garnish with lightly grilled lemon halves.
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