- 8 corn cobs, husks on
- 120 gm butter, melted
- To serve: lemon wedges and smoked paprika
- 1Peel back husks of corn and remove silk. Pull husks back over to cover corn, then soak in a large bowl of cold water for 20 minutes to prevent scorching. Meanwhile, heat a charcoal barbecue to high heat. Char-grill corn over hot coals, turning occasionally, until charred and tender (10-15 minutes). Serve hot drizzled with butter and a squeeze of lemon, and scattered with smoked paprika and sea salt to taste.
This recipe is from the February 2013 issue of .
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