Who said the grill is just for meat? We love grilling vegetables and this smoky grilled corn on the cob recipe is bursting with flavour. 

Method 

1. To make the barbecue sauce, heat the oil in a saucepan and fry the shallot, ginger and garlic without colouring for 10 minutes. Add the rest of the sauce ingredients and a big pinch of salt and stir until it starts to boil.

2. Reduce the heat and simmer for 15 minutes, then leave to cool.

3. Boil the corn cobs in a big saucepan of water for 8 minutes. Drain well.

4. Brush the corn with some of the barbecue sauce and toast on a barbecue or under a hot grill for 5 minutes, turning regularly.

5. Glaze with a little more barbecue sauce, then serve sprinkled with Parmesan, coriander, and smoked paprika.

 

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Ingredients

• 4 cobs of corn
• 3 tbsp Parmesan, finely grated
• 1 handful coriander, roughly chopped
• ½ tsp sweet smoked paprika
• Salt
• BBQ SAUCE:
• 2 tbsp olive oil
• 1 large shallot, finely chopped
• 1 tbsp fresh root ginger, finely chopped

• 2 cloves garlic, finely chopped
• 1 tbsp chipotle paste
• 2 tbsp tomato purée
• 1 tsp English mustard
• 85g light muscovado sugar
• 100ml cider vinegar
• 2 tbsp black treacle
• 350ml tomato passata
• 1 tbsp Worcestershire sauce