Barbecued Corn on the Cob
4 corn cobs
2 tablespoons butter, melted
2 lemons, cut into halves
salt
cayenne pepper (optional)
Open up the husks around each corn cob and pull away all the stringy ‘silks’ inside. Brush each cob with melted butter then seal up the husks again. Heat up your barbecue to just moderately hot (not too hot) then cook the whole corn cobs on the barbecue for about 25-30 minutes, turning regularly. Don’t worry if the husks burn – they always do!
When cooked, peel back the leaves and squeeze the juice of half a lemon over each cob, then sprinkle with salt and, if you like it spicy Mexican-style, some cayenne pepper.
Note: roadside stalls all over Mexico serve barbecued corn cobs; it’s the cayenne pepper that gives this dish its Mexican spice.
2UE listener Sarkis’s Microwaved Corn on the Cob
After this morning’s program, Sarkis emailed Don with his microwave corn on the cob recipe. Thanks, Sarkis!
“I have an alternate method in the microwave and it cooks them in just 5 minutes. Simply peel the husks and give the cob a wash. You can spray some oil or apply a little butter, then on full power cook for 3 minutes, stop and rotate the corn to cook the bottom side for the remaining 2 minutes. Remove and serve hot and juicy. I take it for lunch and friends look on in amazement.”
