Ingredients
| 4 corn on the cob, still in the husk | |
| 1 tablespoon salt | |
| 30g Bellefield Chilli & Lime cultured butter | |
| 30g Bellefield Miso cultured butter | |
| lime wedges (optional) |
Grilled corn on the cob is pretty basic – fresh corn and a hot grill, and you’re away. This isn’t so much a recipe as a technique. Bellefield’s flavoured butters have a rich, persistent flavour and a sublime velvety mouthfeel.
Instructions
| 1. | Keep the barbecue at a medium heat. Pull the outer husks down (but don’t pull them right off) and remove the silk from each ear of corn. |
| 2. | Gather the husks together and tie with string to form a handle, then place the cobs into a bowl of cold water with the salt for about 15 minutes. |
| 3. | Remove from the water and place the cobs on the grill, the husks hanging over the edge away from the fire. |
| 4. | Cook for 15-20 minutes, rotating the corn frequently, until lightly charred and tender. |
| 5. | Remove from the heat and spread with the butters. |
| 6. | Serve with lime, if desired. |
Photography Amber-Jayne Bain
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