Barbecued Glazed Sweetcorn

6:24 am on 17 February 2009

Ingredients

Corn cobs

Method

Although you can pour some water over corn cobs, then barbecue them in their husks, turning them at intervals, for 5 - 10 minutes, until the kernels look cooked when you pull back a little of the husk and silk, corn on the cob tastes really delicious if dehusked while raw, and brushed with a well-seasoned sauce before and during cooking.

If the corn is placed diagonally on a preheated grill rack, it will usually have attractive, diagonally browned streaks on it when it is cooked. The corn is usually cooked in 7-8 minutes, but the time depends on the age of the corn and the temperature of the barbecue and rack.

For the glaze, warm together in a heatproof container 2 Tbsp each of butter, canola or olive oil, fish sauce or Kikkoman soy sauce, 1 rounded Tbsp brown or white sugar, and 1-2 cloves of grated garlic. Brush this over the corn before and during cooking. Any leftover sauce may be refrigerated and reheated for later use. 

From Jesse Mulligan, 1–4pm

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