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Saturday, 3 September 2011

Barbecued Corn with Feta and Lemon

2 minutes prep, a few minutes to cook, about 30 seconds to eat. Barbecued corn is also radical with Parmesan and, if you like use limes instead or as well.

Corn on the cob, husk removed and silk stripped
Olive oil
Salt and pepper
Marinated feta
Lemon wedges

Heat the grill on a barbecue to high. Rub a little oil on each cob and season with salt and pepper. Cook the corn until it has nice colour all over then remove to a clean plate. Add the feta to the cooked corn (you don't need much) and squeeze in a little lemon. Toss about to coat evenly. Serve with more cracked pepper and lemon wedges.

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