Summertime = Corn-On-The-Cob

As part of my frivolous series entitled ‘Let's Lighten Up!’, let me share one of my favourite recipes.

Summer is here, so it is barbecue time!

For me, this means dragging out my Lotus Grill (thanks, SousChief.com), throwing in some super-fast LotusGrill charcoal, and, just 10 minutes later, gently arranging some nicely oiled and salted corn-on-the-cob on the burning-hot surface. Grill for around 5-8 minutes, turning regularly, until they are lightly charred. Oh, the aromas are starting….

Now is time for basting.

Basting ingredients: Measurements depend on how many cobs you are cooking, but, as a rule of thumb, I use 10 grams of soft butter per cob. That is lots of yummy butter. Mix the butter with gochujang paste (5 grams per cob for my non-spicy friends but you might like more) and a crushed clove of garlic.

Baste away. If your grill is hot, this will only take another 5 minutes or so.

(I once used some very old corn-on-the-cob and they took longer. Equally delicious in the end).

Take off grill, sprinkle with a handful of grated parmesan or feta. Eat and….

Enjoy.

PS this goes really well with smashed cucumbers.

Just take out any frustrations on a cucumber. On this occasion only, it is OK to beat that phallic-shaped vegetable with a heavy spoon. Cut them irregularly; sprinkle with sea salt and marinate for 10 minutes.

Drain (if too salty, rinse).

Mix together a generous dollop of rice vinegar, ½ crushed garlic, 1 teaspoon coconut sugar, some chilli, and roasted pistachios. I sometimes add crushed feta cheese and whole olives.

Pour over the cucumbers. Bite.