Golden Grilled Corn
One of the best things your family can learn is that food is there to be enjoyed – and we don’t just mean how it tastes. With lots of sticky fingers, dribbly chins and general deliciousness as standard, grilled corn on the cob is tasty fun on a plate.
- 4 corn on the cob
- 1 tbsp / 15g Dairygold per cob
- Salt to taste
- Napkins. Lots and lots of napkins.
Preheat your grill to hot.
Place the cobs of corn under the grill for about ten to fifteen minutes, turning them each time the skin on top turns to a beautiful dark gold, and the natural juices ooze out. (Don’t worry if it goes a little black here and there, it adds to the flavour!)
When they’re all fully grilled and ready to serve on their plates, add a dollop of Dairygold and sprinkling of salt to each one.
Let the Dairygold melt – and tuck in.
Fancy a Mexican twist? Add a little squeeze of lime juice before serving.