Grilled corn

🌽 Sweetcorn cobs blanched then grilled with measured salt, no added butter or oil.

Ingredients

• 4 fresh food-grade sweetcorn cobs, about 150–200 g each including core, husks and silk removed
• 1 litre drinking water for blanching, not all consumed
• Up to 1 g salt

Preparation

Buy fresh edible sweetcorn, not dry feed maize. Remove husks and silk, wash and keep whole or safely halve on stable board.

Boil litre water in wide pan about 10 minutes by equipment. Add cobs and cook 5 minutes for this declared pre-blanched domestic adaptation.

Lift with suitable tongs, drain and carefully dry surface. Meanwhile preheat suitable cast-iron or other grill moderately, no oil.

Grill about 10 minutes turning regularly until tender kernels with some golden marks. Extend at moderate heat if firm without blackening.

Carefully test a kernel after sufficient cooling; it must be tender and juicy without hard centre. Freshness and variety change timing.

Share measured salt across 4 cobs, one per person at safe handling temperature. No butter, oil, lemon or sauce. Water and core are not counted as eaten.