Corn on the Cob

Cooking time: 35 mins

SERVES: 4

Ingredients

- 4 ears of corn

- 50g of grated Parmesan cheese

- 50g of butter, softened

- 2 teaspoons of flaked chilli (adjust according to your spice preference)

- Salt and pepper to taste

Method

-Preheat your BBQ to medium-high heat, around 200°C (400°F).

-Peel back the husks of the corn, but leave them attached at the base. Pull out 1 young leaf from the inside and pull into 2 long thin leaves. Remove the silk threads from the corn, then tie the husk back using the thin leaves you pulled earlier. (we use the young leaves as these are more flexible and less dried like the outer leaves)

-Place the corn in a deep pan of salted boiling water for 10mins so pre-cook and hydrate. then on the preheated BBQ grill, cook for about 15-20 minutes, turning occasionally, until the corn is tender and lightly charred.

-smother each corn cob in a generous amount of butter before grating over some parmesan.

Sprinkle with chilli flakes and a big squeeze of fresh lime, then Enjoy!

*If you’re being extra naughty, baste your corn in mayo instead of butter!