Growing up in the Middle East, grilled corn cooked straight over red hot coals is a staple evening treat when you are out and about in the town with family once the hot sun has given way to a cool evening. I have always loved it and my kids now love it too. do try to get fresh corn still in its husk if you can. most grocers will stock them throughout summer and autumn.
4 corns, leaves pulled down and tied up with garden twine. hairs pulled off.
We often also make whole red peppers in the same way (as in the photo)
for the dressing
1 red chili, finely chopped
small handful of parsley, finely chopped
3 tbsp extra virgin olive oil
juice of 1 lime
a good pinch of salt
prepare the corn, but tying back the leaves and pulling the hairs out. this will give you a good handle for BBQing them and also for eating them.
mix all the dressing ingredients together.
put the corn on the BBQ and close the lid for a while, checking and turning intermittently. once they start to brown, brush over some of the dressing and keep a closer eye on it and the oil will encourage fire to spike up. Watch that the leaves/ handles don’t catch fire.
take them off the heat just as you want to serve and serve alongside the dressing so people can add more if they wish.