For the corn on the cobs, peel back the leaves to expose the corn.
In a mixing bowl, simply beat the spiced butter mix together and then with a pastry brush, spread the aromatic butter all over the corn and cover.
Next, fold the leaves back over the corn, this will act a protective layer and help steam the corn, the husk will act as a protective barrier allowing the butter to bubble and steam the sweetcorn.
When ready to cook, place the corn directly onto the bbq and leave for 10 to 15 minutes turning occasionally. Have no fear, the husk may char and burn. Remember what the husk is doing, it’s protecting those lovely little kernels, if a little is exposed don’t worry about that either.
Once the husks are dark brown, almost burnt, remove the corn from the grill and pull the remaining husk back again to show off the juicy corn.
Squeeze over the lime juice and season with a little flaky salt.
