Most Brits will have eaten corn on the cob that’s been boiled then served with a knob of butter (which is good) but the absolute best way to cook it is on the BBQ. It’s incredibly easy to cook corn on the BBQ then you get to add the most fantastic flavour bomb with lemon, salt and chilli powder. You can serve the corn whole on the cob, with a lemon half for each diner, or slice off the cooked kernels then squeeze over the lemon, sprinkle over the salt and spice then toss and serve as a side dish.
- Heat the BBQ to 200°C then oil the grill using a silicone brush. Place the cobs on the grill then closed the lid and cook for 12-15 minutes turning each cob 1/4 every 3-4 minutes.
- Take the cobs off the grill and serve with lemon halves to be dipped in a shallow dish of running salt then dipped in a shallow dish of chilli powder. Rub the loaded lemon along the cob, squeezing the lemon juice out a little as you go.
- If you want to remove the kernels from the cobs then hold each cob over a pan or dish then slice down with a large knife until all the kernels are removed. For every TWO COBS squeeze over 1 lemon then sprinkle over 1/2 tsp salt and 1/2 tsp chilli powder. Stir and serve.