Corn on the cob! Oh how I miss thee!
Corn is one of those classics, I always remember my Mum boiling those pre-frozen corn on the cobs as a side to our dinners, absolutely delicious! So the other day I thought, wow we haven’t had corn on the cob in SUCH a long time that I made it my duty to cook us up some tasty barbecued corn!
Corn grilled on the barbecue and topped with grilled onion (omg mouthwatering) and tomato relish! Or you can use tomato salsa, which ever you prefer. Tomato salsa will give it spice, I personally used some homemade tomato relish that we had in our fridge that my Mum made. I should publish the recipe for that, would you be interested?!
Another way to cook these corn on the cobs is to boil them in water until just tender and transfer them to the barbecue to finish them off by grilling them. Adding that char look and that lovely smokey barbecue flavour, glorious! Otherwise, I cooked my corn slowly on the barbecue so it browned slowly and cooked evenly until tender and juicy.
We enjoyed our corn on cobs with my Meat-Free Tomato Rice + Potato Bake, because I made the both of them the same day, perfection! Then there were leftovers of course, gosh it’s brilliant to have leftovers the next day right??! No cooking, just heating up! Not that I complain about cooking because I do love it! ENJOY!
- 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
- 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.
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.