WITH another bank holiday on the horizon, it’s time to fire up the barbecue and get cooking.

Although there will be no repeat of Easter’s heatwave, the forecast still suggests it will be largely dry and bright.

But what to cook?

Swindon Advertiser:

Many people shy away from cooking corn on the cob on the barbecue for fear of either burning it or failing to cook it all the way round.

And should you boil it first, or cook it in foil, or grill it with sticks in each end?

Here’s the best method, according to online food bible ‘All Recipes’.

Swindon Advertiser:

Don’t boil it first

There’s no need. If you follow this method, you’ll get succulent, evenly cooked corn without having to preheat it.

Husk or foil - or naked?

While corn on the cob can be cooked all three ways, it’s foil that’s recommended.

Corn isn’t usually sold in its husk in supermarkets these days, and if you whack it straight on the barbecue, you risk burning it on one side and leaving the other side uncooked unless you’re very careful.

Plus, a foil wrap allows you to create a delicious buttery finish.

Swindon Advertiser:

Method (and recipe suggestion for a spiced butter):

  • Set the barbeque to a medium-high heat (if gas powered)
  • In a bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in softened butter.
  • Apply this mixture to each ear of corn, and place each ear onto a piece of aluminium foil big enough to wrap the corn
  • Wrap like a burrito, and twist the ends to close.
  • Place wrapped corn on the grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
  • Carefully unwrap the parcel and serve – make sure you get all the melted butter with it.
  • Serve with meat and/or salad and a cold beer