Corn on the cob is a very popular dish that is favoured by both the young and the old. Fresh corn on the cob tastes best when barbecued or roasted. Though boiled corn on the cob would be moist, most of the nutrients from the corn would be transferred into the water used for boiling and be wasted. This simple yet delicious recipe I am sharing with you is not only easy to do, but also very impressive to present to your guests or friends. The herbs and garlic that I have used in the recipe liven up the natural flavours of the corn!
You can either pull off the entire husk from the corn and wrap the whole cob in aluminium foil or cook the corn within the husk. In my opinion, I think if you cook the corn with the husk on, it would make for a dramatic presentation when serving. Do remember to soak the whole corn cobs in a pot of water for about half an hour – ensure that the corn cobs are fully covered with water. Soaking would provide extra moisture and will steam cook the corn kernels.
Preparation time: 40 minutes
Roasting time: 30 minutes
15 g chopped sweet basil leaves
5 g curry leaves, shredded
30 g cloves garlic, peeled
2 g black peppercorns (1/2 teaspoon)
90 g Q.B.B Ghee, at room temperature
Zest of one lemon
30 g of lemon juice
6 ears of corn
- Place the chopped basil leaves, curry leaves, garlic cloves and black peppercorns into a mortar and use a pestle to pound them till they become a paste.
- Transfer the paste into a small bowl.
- Add in the Q.B.B. ghee, lemon zest and lemon juice. Using a fork beat the mixture until well combined.
- Preheat the oven to 200°C.
- Pull up the husk and silk from each of the corns. Place them on a metal rack placed over a roasting pan.
- Brush all the corns well with the prepared marinade and roast for 30 minutes, turning them occasionally.
- Remove them from the oven. Brush them once more with the marinade, letting the Q.B.B ghee melt into them. Serve hot.