If you’re planning a barbecue gathering for the weekend add “Corn on the Cob” to your menu list.
It’s simple, easy and delicious.
Place them naked on the charcoal grill and flip on each side until all sides are cooked well.
Don’t overcook, so you can feel the juices squeezing out.
I love to serve them with a dressing of lemon, oil, salt and fresh chopped coriander. Just delicious
Let me know how it goes.