When I was growing up, my Mum used to a call corn on the cob a ‘millie’ and old habits die hard! Millie’s were something that were always on our table. This is my personal favourite way to grill a millie and results in a cob of charred, browned and nutty bits that are utterly tasty. These always goes down well at a barbecue (or a braai)!
Whole Corn on the Cobs (Millie’s)
Lemon or Lime Juice
Grated Chedder or Parmesan Cheese
Peel the husks away from the corn and tie them back. You can also remove them, but I like to keep them on for aesthetic purposes. Place the corn directly over a very hot fire on the barbecue until it’s charred and cooked through. This usually takes 10 minutes in total. Serve them immediately, while they’re hot. Traditionally, you drench the corn in butter and rock salt but personally I like to add a sprinkle of rock salt, paprika, some chopped parsley, a squeeze of lemon or lime juice and some finely grated cheese.