Barbecue menus can be a bit heavy on the bangers, burgers and steaks, so this recipe for barbecued corn on the cob introduces a welcome veg course. Corn on the cob is such a sweet and juicy vegetable that everyone will love it - and the vegetarians will be so grateful.
Serves 4
Ready in 25 minutes
1. Put 4 cobs of corn into a large bowl of cold water to soak for 30 minutes.
2. Beat together butter, red chilli and chopped fresh coriander. Shake off the excess water from the corn and put each onto a sheet of foil. Divide the butter between each and wrap up in the foil.
3. Cook on the barbecue over a low to medium heat for 25-30 minutes, turning occasionally. Open carefully, making sure you don't lose any of the flavoured butter.
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