Corn BBQ

Cuisine: American

Cook Time: 20 minutes

Serves: 2

You can’t ask for anything more than the crunchy, lip-smacking snack, loaded with butter and sweetness and a slight smokey char. With the least ingredients required, it can’t get any better. Learn how to make this buttery delight!

Whole corn on the cob – 4
Melted butter – 2 to 3 tablespoons
Parsley – finely chopped- ¼ cup
Kosher salt – as per taste

Quick and easy grilled corn that will make your day!

Preheat the barbecue for about 10 minutes or until it is very hot.
Place the peeled corn on the BBQ and cook for 10 minutes. Once in two minutes, flip the corns until the kernels get charred while still tender and juicy.
Once grilled, brush butter over the warm corn kernels. Sprinkle salt as per taste and garnish it with finely chopped parsley.
Serve it with butter. You may add some lime juice for a twist in the flavor.
Alternatively, you can grill the corn without peeling it. The husks will keep the corn from burning or drying out.
Place the corn ( with husks ) on the BBQ. Flip the corn occasionally till the husks are charred completely.
Remove the grilled corn from the BBQ, allow it to cool so that you can handle it.
Remove the husks and brush them with butter.
Season it with salt and parsley and serve.

Chef Tip: Fresh corn makes the best BBQ. Fresher corns are tender and hence juicier and sweeter. To choose the freshest corn, check for a bright green husk and golden brown corn fiber that sticks out of its top. Avoid corns brownish or dry tassels.

You may store the leftover corn in an airtight container or foil for up to five days; however, it tastes best when eaten fresh. You deep freeze the kernels in a freezer-proof container for up to three months.

The buttery sweet corn BBQ is something hard to resist! Try this recipe and relish it with friends and family!

Quick Bites

Fun Fact

• The corn plant is harvested when it is 6 to 8 feet tall.

• Although if allowed to, it can grow up to 25 feet tall and its roots can grow as deep as 6 feet.

Historical Fact

• Historians believe that corn was cultivated around 7000 years ago by Native Americans living in Central America (now Mexico) and developed from a wild grass called teosinte.

• The grilling of vegetables and meat started around 500,000 years ago after the domestication of fire; as for corn BBQ, there is historical evidence that suggests the Mayans ate corn off the cob, either roasting it or boiling it. However, BBQ, as we know it today, is a much recent evolution. After WWII, towards the 1950s, when the middle class started moving to the suburbs, backyard grilling became a regular activity

Nutrition Fact

• One ear of grilled corn has around 80 calories, 17g of carbohydrates, 1g of fat, and 3g of protein.

• Corn has various health benefits some of which are: reduced risk of anemia, enhanced energy, helps healthy weight gain, lowers blood sugar and cholesterol, benefits pregnant women due to the presence of folic acid and also promotes healthy skin.