Grilled corn on the cob with garlic and lemon oil, topped with MIDSUMMER® HOT SALT

Serves 6
6 corn cobs in their husks
Garlic and lemon oil:
2 garlic cloves, crushed
shaved peel of 1/2 unwaxed lemon
100 ml avocado oil

  • Bring a large saucepan of lightly salted water to the boil.
  • Fold down the leaves of the corn and remove any threads between the leaves and corn.
  • Place the cobs in the water with the tip facing down and boil for approx 5 minutes.
  • Remove the corn from the pan and fold the leaves back around the cobs.
  • Heat the oil with garlic and lemon peel in a small saucepan.
  • Remove the pan from the stove when it starts to simmer and leave to cool for approx 10 minutes so that the oil absorbs the flavour of the garlic and lemon.
  • Remove the garlic cloves and the lemon skin from the oil and set aside.
  • Light the barbecue (grill).
  • Place the corn on the barbecue while the charcoal is still burning.
  • If you prefer, you can put them straight onto the burning charcoal.
  • Grill the corn until the leaves are almost completely black – they act as a protective layer on the corn.
  • Remove the corn from the barbecue, fold down the leaves and place the corn on a plate.
  • Drizzle with the garlic and lemon oil and top with some MIDSUMMER® HOT SALT 
-Recipe by Martin Nordin
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