Char-Grilled Corn on the Cob with Aromatic Butter

Nothing tastes better than freshly cooked char-grilled corn, dripping with Mrs Robinson’s aromatic butter! The beauty of this recipe is in the succulence of the corn. Too often corn can be disappointing and quite dry when char-grilled on the BBQ. But with this recipe, every bite explodes in your mouth with pure juiciness joy. In fact it’s so good, you could have it as a meal on its own. Don’t be put off by the preparation of this recipe. Whilst it may seem a bit finicky at first, when you’re sinking your teeth into the flavour burst that it delivers, there’ll be no regrets afterwards.

Ingredients

The corn is first slathered with lashings of butter and re-wrapped in its own husks, before being covered with foil and chucked on the BBQ. Once perfectly steamed in these foil parcels, simply peel back the husks, tie them together and finish off by char-grilling straight on the BBQ grid. The char-grilling at this stage is just a finishing touch, so the corn won’t dry out through cooking.

• Sweetcorn cobs with the husk on
• Mrs Robinson’s Aromatic Butter with Ginger, Coriander, Chilli and Garlic
• Salt & Cracked Pepper

Cheat Sheets tips for a the juiciest corn on the cob ever

• Soak the corn (with the husks on) in water for about 10 minutes before starting your preparation. This is an important step as it will keep the corn husks damp and stop them from burning when they are being char-grilled.
• Peel the corn husks back carefully before removing the corn whiskers and slathering with butter. Keep the husks intact and attached so that you can close them up around the corn cob again.
• When wrapping in foil, seal the foil well. This will aid the build up of heat so they steam quickly and maintain their succulence
• When ready, remove the foil, fold back the husks and tie them together with kitchen string before placing back on the grill to char-grill.
• When char-grilling the corn, make sure that the husks extend out off the edge of the BBQ and away from the direct heat
• If you think it’s too much bother to cook the recipe with the husks on, simply remove them and follow the recipe as normal by slathering in aromatic butter and cooking in foil. The end result will be the same, just not as impressive.

Print Recipe

Char-grilled Corn on the Cob with Aromatic Butter

Dinner, Lunch, Fresh, – Contemporary, Australian, BBQ

By Mrs Robinson – Serves: 6

Prep Time: 20 minutes – Cooking Time: 40 minutes – Total Time: 60 minutes

This Char-grilled Corn on the Cob with Aromatic Butter is a delicious spring / summertime BBQ recipe. It can be served on its own or as a side dish to any meal. Traditionally corn is cooked in boiling water. But, this method of cooking adds an exciting new flavour to a traditionally boring dish and takes it to a whole new level of deliciousness.

Ingredients

• 6 Corn on the cob, husk on
• 200g Mrs Robinson's Aromatic butter (See: Best Aromatic Butter with Coriander, Chilli & Ginger)
• Salt Pepper
• Tin foil
• Cooking string

Instructions

Corn Preparation

1

Soak the corn - husks and all - in cold water for about 10 minutes before starting your preparation

2

Gently pull back the husk of the corn and remove the silky whiskers

3

Slather generous quantities of the aromatic butter all over the corn

4

Push the husk back over the corn and wrap it in tin foil, sealing it well

Cooking the corn

5

Pre-heat the BBQ on high

6

Place the corn tin foil parcels on the pre-heated BBQ (or in the oven) for 20 minutes until cooked

7

Once cooked, remove the corn from the foil and pull back the husks, tying them together with string

8

Spray the wet the husks with some water again

9

Place each cob onto the BBQ (or onto a preheated char-grill pan) so that the wet husks protrude out away from the heat

10

Turn regularly until the corn is lightly charred all round. This should take about 5 minutes if the BBQ grid is on high

Serve With

11

Eat it on its own or enjoy as a side dish or as a complement to any main meal

12

Don't forget to sprinkle with a pinch of salt flakes and of course some additional aromatic butter on the side

Notes

Remember to keep the husks damp to stop them from burning. If you don't want to serve the corn with the husks on, you can remove the husks and cook them the same way. Serving them without the husk on will certainly cut down the preparation time but may not be as impressive when served. This recipe is excellent for entertaining. You can prepare the corn ahead right up until they are ready for charring.