4 medium-large corn on the cob, husks pulled back or removed if preferred
1 Tbsp coconut oil
1 medium purple onion, peeled and thinly sliced
1 cup store-bought tomato relish or tomato salsa
¼ cup fresh parsley, roughly chopped
Method
Remove corn husks if desired, I left mine on for appearance.
Melt oil on a pre-heated barbecue on low-medium heat.
Place corn cobs onto barbecue, cooking on slow heat, turning occasionally until nicely grilled and tender. Approx. 10-15 minutes.
It’s best to constantly turn the corn to ensure even cooking.
Whilst corn is cooking, add sliced onion to barbecue, sauté until browned, set aside.
Once tender and grilled, remove.
Top corn with sautéed onions, tomato relish (or salsa) and chopped parsley.
Enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 2-3 days. You can also pre-boil your corn to cook them through until just tender and finish them off on the barbecue to get that char-grilled look and taste.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/barbecued-corn-w-tomato-relish-grilled-onions/