Saturday 10 September 2016

Barbecued Sweetcorn with Burnt Lime & Sea Salt

I hate to say it but there is distinctly a hint of Autumn creeping into the my Riverford vegbox so I am desperate to give you some recipes this week which really soak up the last of the summer sun. Use the BBQ as much as possible until it is too late! This is a fabulous way of cooking corn on the cob. The husks protect the kernels as they steam, whilst being infused with a fabulous smoky flavour.

The burnt lime adds a delicious sweet and sour twist. Definitely a taste of summer, no matter what the weather!
Barbecued Sweetcorn with Burnt Lime & Sea Salt
If the weather isn’t good enough, or you don’t have a barbecue, use a cast-iron griddle or heavy-bottomed frying pan and fry the corn in their husks, with no oil. Leave them until the husks cook to a dark brown/black colour, then turn every few minutes so the whole husk is coloured, about 15 minutes in total.
4 sweetcorn cobs with the husk still on
2 limes
pinch of brown sugar
flaky or coarse sea salt
Fire up the barbecue (or see above). Soak the sweetcorn cobs in cold water for 20 minutes. Throw the cobs on the barbecue and cook for about 15 minutes, turning frequently. The husks will burn but you should be left with perfect smoky corn underneath.
Cut the limes in half, sprinkle the cut side with a little sugar and rub it in with your thumb until dissolved. Press the lime on to the bars of the barbecue until lightly caramelised. Strip the corn from the husk, slather over some butter, squeeze and rub the lime over the corn and sprinkle with salt.

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