I think corn on cob could be my second favourite vegetable (in case you’ve forgotten, okra is number one for me). Crunchy, juicy and so much sweeter tasting when on the cob and well worth that extra floss to dislodge the kernels from your teeth afterwards. Ha ha ha!
For some strange reason when I was last in Liberia, I didn’t have any ‘ros’ corn. I’m not sure how that happened and how I wasn’t lured in since you are hit with the luscious smell of grilled/bbq corn as soon as you step out of your house, with a trader selling it on every other street corner.
I’ve definitely (over)indulged in eating corn on the cob this summer here in London, not using the same method of grilling it on a bbq in the blazing sun as sadly living in an apartment in London prohibits me from having a bbq on my balcony. Though, as you may have noticed from a few of my recipes this summer, that has not stopped me as my good old trusty cast iron plate has filled that void and allowed me to grill/bbq.
So in continuation of my series of recipes using CHAM CHAM Hot Pepper Sauce, here’s another quick and simple recipe to try with my second favourite veg.
The prep. part – serves 2
2 corns on the cob, husk pulled back and threads removed
40g unsalted butter
4 tsp CHAM CHAM Hot Pepper Sauce
Juice of 2 limes
1 tbsp cold pressed rapeseed oil
Salt and pepper to season
The assembling part
- Put the cast iron plate onto a medium heat and brush with the rapeseed oil.
- Place corn on the plate and turn every 6 – 7 minutes to cook to ensure cooking it all the way around.
- When you are getting to cook the ‘side’ of the cob, put the butter, CHAM CHAM CHAM Hot Pepper Sauce, lime juice and salt and pepper in a pan and heat up, stirring all the ingredients together until the butter has melted.
- Serve up and put the sauce over the corn.