Sweetcorn - cobs of yum!

28 Jun 2011

Category: recipes

Fresh sweetcorn is easy to cook, very juicy and much tastier than canned niblets.

To boil - Peel off the leaves and silk and trim the ends to fit into a large pan of boiling water. Boil for about 10-12 minutes, then drain and serve with salt and butter.

To roast - Peel off the leaves and silk and cut each cob into two.  Put each portion into a parcel of foil with a knob of butter and pop in the oven or on the BBQ.  In the oven this will take about 15 minutes, and maybe longer on the BBQ depending upon the heat.  

To BBQ - Peel back the leaves and retain, but pull off the silk.  Put the leaves back into place and soak in cold water.  Pop onto the BBQ - the wet leaves will steam the cob, keeping it moist.  You can also BBQ a prepared cob, just turn it so it doesn't burn.

Lots more smashing sweetcorn recipes coming soon!