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* 500 g (1 lb) canned or fresh whole baby sweetcorn, drained
* 125 g (4 oz) butter
* 1 tablespoon lemon juice
* 1 garlic clove, crushed
* salt and pepper

1. Pat dry the drained sweetcorn, if using, with kitchen paper and then rub them generously with salt and freshly ground black pepper. Thread the corn cobs on to skewers.
2. Put the butter, lemon juice and garlic into a heavy-based saucepan and heat until bubbling and melted. Do this in the kitchen or over the barbecue. Once the butter has melted, the saucepan should be put at the edge of the coals so that it keeps warm but does not burn.
3. Brush the corn with some of the melted butter mixture and then place on the oiled grid of a preheated barbecue and cook over the hot coals for 6-7 minutes, turning them every minute or so and brushing with the butter. When they begin to turn golden-brown, push the corn off the skewers into a warmed dish and pour over any remaining melted butter.

Serves: 4-6

Variation: A delicious variation, with a slightly smoky flavour, can be made by wrapping the corn in bacon. Cut off the rinds of 6-7 rashers of smoked streaky bacon, then stretch them slightly with the blunt edge of a knife. Cut into 5-7.5 cm (2-3 inch) lengths according to the size of the corn, and wrap a piece of bacon around each corn cob. Do not season the corn with salt but sprinkle with black pepper before wrapping, if liked. Cook for about 8-10 minutes until the bacon is crisp. A basting sauce is not required as the fat from the bacon melts and bastes the corn cobs.