- 4 sweetcorn cobs in their husks
- 2 tbsp butter, dairy-free spread or olive oil
- 1 large clove of garlic, crushed
- 1 tsp finely chopped fresh rosemary
Strip off the outer layers of the husk, until you get to the thinner, softer layers.
Peel the inner layers back carefully, so they remain attached to the cob.
Lay each corn cob on a sheet of foil.
Spread or brush the marinade over the corn.
Wrap the husk layers back over the corn, then wrap tightly in foil.
Bake in a pre-heated oven at 190C/180C Fan/Gas 5/375F (or in the bonfire embers) for 30-40 minutes. Alternatively grill on the barbecue, turning occasionally.Pin It