Thursday, 29 April 2010
Barbecued corn on the cob- Tender corn on the cob gently roasted on hot coals on a barbecue to give a delicate smoky toasted flavour. Served with a sprinkle of salt, a knob of butter, freshly squeezed lemon juice and a spicy sweet red pepper chilli sauce makes this simple vegetable delicious.
4 fresh corn on the cobs
1 table spoon butter
2 tablespoons sweet red pepper chilli sauce
1. Remove the outer skin from the corn and wipe corn with a clean cloth.
2. On the barbecue gently roast the corn ,occasionally turning to get even cooking.(Alternatively you may use grill if cooking in doors)
3. Once corn is cooked evenly all over, remove from barbecue and cut into three pieces.
4. Sprink with salt, top with a knob of butter and squeeze over lemon juice and required sweet red chilli sauce as per taste.
You may like:
Masala corn on the cob with coconut peanut gravy.
Submitting to :
Appyayan-Spotlight summer food and drink event.
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.