Cooking corn-on-the-cob is easy. It is especially tasty when finished off on the bbq.
Corn-on-the-cob can be traced back to 3400 BC. It’s a healthy summer treat as it’s full of potassium and anti-oxidant vitamin C.
Barbecued corn is lovely because the natural sugars caramelise in the intense heat, producing a delicious, sweet and smoky flavour.
Select green fresh-looking husks with tightly packed kernels. The silk at the top of the husk should be moist and the kernels at the top of the cob should be shiny.
Remove the silk and then soak the cobs in water for half an hour. Then barbecue them, still with the husks on. Remove the husks before serving.
Alternatively, remove the husks and boil for around 5 minutes or microwave for a couple of minutes per cob in a covered container with a few splashes of water. Then barbecue.
(If you are not able to bbq the corn, don't worry - just boil for another few minutes or microwave for another minute per cob.)
Finally, serve the sweetcorn brushed with melted butter or an oil dressing.
For a bit of variety, try a flavoured butter such as coriander and lime or chipotle and lime. Just mix some chopped coriander or chipotle paste with some soft butter and lime juice, plus a little lime zest, and smear over the cobs.
If you have the special holders to spear each end of a cob with, it does make eating the sweetcorn a lot easier.
After cooking corn-on-the-cob, leave for a few minutes to cool down before attempting to eat or you'll burn your mouth!
Cooking corn-on-the-cob is easy. It is especially tasty when finished off on the bbq.
If you have the special holders to spear each end of a cob with, it does make eating the sweetcorn a lot easier. 
