Grilled corn with chilli and rosemary salt
Take ordinary corn to extraordinary corn with chilli and rosemary salt!
4 cob(s), large, husks attached
Dried chilli flakes
Garlic powder or flakes
- Gently peel husks back from corn, keeping them attached. Remove and discard silk from cobs. Gently pull husks back over corn. Place corn in a large bowl and cover with cold water. Set aside for 10 minutes.
- Meanwhile, preheat a chargrill or barbecue grill over medium-high heat. Pat corn dry with paper towel. Lightly spray husks with oil. Remove husks on 1 side of each cob so kernels are exposed. Cook, turning occasionally, for 15–20 minutes or until charred and cooked through. Set aside to cool slightly.
- Combine chilli, garlic, sea salt and rosemary in a small bowl. Serve corn sprinkled with chilli and rosemary salt.
TIP: You will have some chilli and rosemary salt left over. Use sprinkled over steamed vegetables or grilled beef or chicken.