Barbecued sweetcorn with a smoky rub
Prep
5 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite summer side dishes, and honestly, it couldn't be easier. Sweet corn is naturally packed with fiber, which is great for your digestion, and when you throw it on the barbecue with a smoky spice rub, it transforms into something really special. What I love most is how quickly it comes together, taking just twenty minutes total from start to finish. The ras el hanout and smoked paprika create this incredible depth of flavor that tastes like you've spent hours on it, but really you're just using a few clever ingredients. A squeeze of lime at the end brings everything together beautifully. It's the kind of recipe that impresses guests without any fuss.
Ella x
Ingredients
- 4corn on the cobs(with husks)
- 1sunflower oil spray
- 1 tspbart ras el hanout spice mix(Bart Ras El Hanout or Cajun Seasoning)
- 1 tspsmoked paprika
- 2limes(cut into wedges, to serve)
Detail level
Instructions
- 1
Preheat or light a barbecue (or place a griddle pan over a high heat). Remove the outer husk leaves so only 1 layer remains. Pull out the silk threads. Place the corn in a pan of boiling water for 5 minutes until tender. Drain well.
- 2
Peel back the husks, spray the corn lightly with oil, then rub with the spices.
- 3
Barbecue or griddle for 10 minutes, turning regularly, until tender and a little charred. Serve with lime wedges for rubbing over.
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