I think this is the nicest way to eat sweetcorn. Even if you don't have a barbecue going, you can still cook it under a pre-heated grill.
|2 cobs sweetcorn|
|1 dessertspoon olive oil|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Summer Collection
Remove the husks and threads from the sweetcorn, then brush the kernels all over with the oil, seasoning them liberally with salt and pepper as you go.
Place the corns on the grill over hot coals and watch them carefully, turning them around with tongs so that all the kernels get toasted to a golden-brown colour.
The whole process will take about 5-10 minutes, depending on how far the corn is from the heat – test each one with a skewer to check that it is tender.
To serve, take your sharpest knife and cut the corns across into chunks.
These are best eaten using your hands and just taking bites: delicious!
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
09 Feb 2016 20:01
08 Feb 2016 16:44
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
10 Feb 2016 21:32
20 Dec 2015 23:44
07 Feb 2016 11:50
Weekend bird watch
07 Feb 2016 11:44