Provide 1 or 2 cobs per person.
Barbecued: place each cob onto a square of kitchen foil, cover in butter and salt and pepper. Wrap the foil closed around the cob, barbecue for 25 - 35 minutes, turning regularly.
Boiled: fill a large saucepan with enough water to cover the cobs when added. Add a spoonful of sugar and bring to the boil, add the cobs, boil 12 to 15 minutes. The cobs are cooked when they have turned a darker yellow. Smother in butter, season, and serve !
Oven-baked: roll each cob in foil, leaving the end open. Cook in the oven, at 180 degrees C, for 25 minutes. Serve with butter and seasoning.
Grilled: rince the cobs, dry them, wrap the leaves tightly around the kernels. Bring 5 to 6 cups of water to the boil and add 1 cup (200 ml) of milk. Add the cobs and simmer for 5 to 6 minutes, drain. Put the cobs under the oven grill for 10 to 12 minutes, turning them over regularly. Serve withbutter. |
