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Why is barbecued corn on the cob so good!

Don’t you just love a freshly barbecued corn on the cob, dripping with melted butter and seasoned with Kalahari salt and Malabar pepper?  As I write this blog I think of our barbecue yesterday at our good friend Peter – he barbecued the corn to perfection, so I felt that I had to share his recipe for barbecued corn on the cob.

What is needed :

Fresh corn
Butter – natural or herb butter
Kalahari salt
Malabar Pepper
Optional, garlic, herbs, spices
Aluminium Foil
Corn holder sticks or use tooth picks if you don’t have corn holder sticks

How to Prepare

-Prep boil the corn for about 10 minutes
-Remove from the water and let cool
-Cut pieces of Aluminium Foil for each piece of corn  
-When the corn is cool lather the corn generously with butter, salt, pepper and optional spices
-Wrap the corn in the Aluminium Foil

Ignite your Lotus Grill or Barbecue of choice.  Once the coals are glowing (4 minutes with the Lotus Grill and much longer with other barbecues).  Place the corn around the edge of the grid and barbecue for around 15 minutes until piping hot and cooked through.

Serve with additional butter, salt and pepper.  Delicious!  Think I should have a barbecued corn on the cob for lunch