Over the weekend we decided to have an impromptu outdoor autumn feast, and have been trying out our own branded Namibian hardwood, today we tried the Kameeldoring. This gives a real aromatic flavour so we thought we would try this on some marinated chicken, lamb and vegetables. We always find a BBQ can be a wonderfully spontaneous affair, so we used some items we had in the fridge and the last of our home grown vegetables from the garden - it's sad to see the harvest coming to an end. For a weekend family cook-up this worked brilliantly and was a good time to try our new wood supply. The chicken and lamb had a wonderful smokey flavour with that famous red smoke ring as you cut into the meat. It was fantastic.
Today we tried some homemade flavoured butter to go on our corn on the cob, adding some chillies from last year's harvest that we had dried and stored away in a jar.
Firstly, I would recommend soaking the cobs in cold water for about 10 minutes, which gives you a chance to prep the other items. Keeping the corn in the husk protects the kernels and they basically steam inside on the BBQ. We generally find around 30 minutes works well for this. Don't worry about how they look on the outside when cooking and cooked. They will appear blackened and charred, but inside they will be perfect. If you don't have corn on the cob in the husk, you can use corn on the cob wrapped in foil, which does a similar job.
I take my much beloved Magimix mini chopper and basically just put in the ingredients below and whizz up into a paste to spread on to the sweetcorn. This is the easiest, quickest way! You can either coat the cobs half way through cooking by peeling back the husk or smother when cooked.
Husk-grilled corn on the cob with flavoured butter
Small handful of chillies fresh or dried (soaked in warm water prior to sue)
2/3 garlic cloves
250g salted Cornish/Devon butter
1.5/2 tsp of lemon juice
Handful of parsley
Black pepper, good pinch.
6 x corn on the cob