There have still been a few warm evenings to enjoy over the past couple of weeks, so when I came across fresh corn on the cob, still in their green overcoats, I couldn’t wait to get them home and stick them on the BBQ.

Some fruit and vegetables, like corn or bananas,  are ingenious in the way they come with their own packaging ready to be transported in, or cooked in.

The husks on the corn serve as a ready made wrapper, that can be put directly on the BBQ, with no need for foil.

And I can’t eat corn on the cob without a dollop of cold butter, melting into all the little dimples, and consequently going everywhere. Corn is definitely not a ‘first date’ food, but it does make a great family meal.

For this recipe, I have made a spicy herb butter to enhance the sweet flavors of the corn.

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Serves 4

Ingredients

4 fresh corn on the cob, with husks
75g butter
1/2 tsp sweet paprika
1/2 tsp cayenne pepper
1 1/2 tsp rock salt
1 tsp chives, chopped
1 tsp parsley, chopped
1/2 garlic powder

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Peel back the husks of the corn, and remove the silk (the stringy bits) then re-wrap the corn in the husks. Soak the corn in a large pan of water for 15-20 min, ensuring the whole cob is covered.

Meanwhile make the herb butter, by combining the herbs and spices with the butter, and chilling in the fridge until needed.

Prepare your BBQ as you normally do, and place the corn on the preheated grill for 15 min, turning now and again to ensure even cooking.

Once cooked, remove from the grill and peel back the husks, spread with the herb butter, and enjoy!