About this Recipe
Anything you want to smother your cob in. My favourite is my Bacon Butter.
The next part depends on your kit, here I’ve used my braai and my woodfired oven but the principle is the same – gentle roasting them over real lump charcoal or next to the woodfire in your woodfired oven.
Peel off the husks, which is incredible easy to do when they are charred, and smother in butter and salt and pepper. This is the simplest recipe – once mastered you can play around with different flavoured butters, chilli rubs, spices. Just have a google, there are hundreds of amazing corn on the cob recipes out there.