When I was 11 or 12, I attended a BBQ at a family friend’s house. We didn’t have a BBQ at home, so this was a real treat, and I couldn’t believe it when she lifted the lid and showed me rows of jacket potatoes and corn on the cob cooking on the grill. Up until that point, I thought the only things that were ever cooked on a BBQ was meat. Mind blown!
I felt so sophisticated sat in the sunshine in her garden that day, eating my body weight in chard vegetables and salad. Now I’m an adult, corn on the cob is a must whenever we host a BBQ, even if it’s just me that’s going to eat it, no BBQ is complete without it, in my opinion.
That being said, corn on the cob is not actually the easiest thing to cook on a BBQ. You want it to be cooked thoroughly and charred slightly, to give it the lovely BBQ flavour, but you don’t want it to be burned or crunchy. I’ve realised over the years that you have to be patient with BBQ food, which is something I struggle with. But this recipe is simple, fool proof and worth the wait.
Ready in 30-45 mins depending on how hot your BBQ is. Mine took 45 mins because my corn was frozen.
- 1 large corn on the cob
- 1 tablespoon of olive oil
- A knob of butter
- A pinch of Thyme
- Place the corn in the centre of a sheet of tinfoil and put the oil, butter and thyme on top.
- Wrap the foil around the corn and twist the ends together to seal.
- BBQ for 10-15mins to cook the corn.
- Then carefully open up the foil and cook for a further 20-30mins, turning the corn over every so often to brown slightly.
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