The augment of autumn often translates to camping season here in Australia. There is something about a slight chill in the air and the leaves falling that makes us want to jump into a car crammed with our life possessions, tow bar burgeoning under the weight of bicycles and our offsprings squashed in there somewhere in the crevices between rolled up tents and sleeping bags. Because the boot is full of enough food to feed ourselves and any campers who might be stranded for the two nights that we would be spending outside the comfort of our warm homes. Coming out of a long hot summer where barbecued corn was enjoyed every few weekends at the quintessential Aussie backyard barbie, we still carry a bagful of fresh corn safely tucked in their husks in our boot. A prize from last week’s farmer’s markets. Because we also know how much better the corn tastes charred on an open campfire next to the river as the dark grey clouds threaten to flood our tents (yes that’s right, it always rains when we camp!)
The best corn is the organic one available at the markets, still encased in its silky husk. The best way to grill it, is to carefully peel the husk back but let it stay attached to the base. Remove the silky strands from the cob, rub with butter and spices and grill to perfection on an open fire. Then slather with squeezed lime or more spices and top with parmesan if that rocks your boat even more. After all, you are camping and you will need all the sustenance you can muster when the tent flies off in the rain.
I like mixing different dried spices with coarse sea salt flakes in little glass jars. The spice mix keeps for days in a dark corner of your pantry and the culinary uses are not just limited to corn but render well to roast veggies, tofu skewers and anything that needs a generous lashing of oil or butter before going on the fire. And these little glass jars also make an excellent I-am-coming-over-for-tea-and-cake present!
BROWSE >> SWEET CORN RECIPES
BROWSE >> STREET FOOD RECIPES
Two Years Ago – Milk Chocolate Popcorn With Sprinkles
Three Years Ago – Milk Chocolate Brownies
Four Years Ago – Pearl Barley And Feta Oven Pie
Five Years Ago – Sexy Brussels Sprouts In French Mustard Butter
Seven Years Ago – Mango Honey And Banana Bread
Hope you enjoy these simple recipes. Please don’t forget to comment and let me know how they turned out for you. If you loved them, please do rate them as well. And lastly I would love to see what you are cooking and enjoying from the blog. If you share it on social media, do tag me on Instagram with #cookrepublic
Lime And Salt Spice Rub
- zest of 1 large lime
- ¼ cup sea salt flakes
Cajun Corn Spice Rub
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 tablespoons sea salt flakes
- 1 tablespoon garlic granules
Hot Mexican Spice Rub
- 1 tablespoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon red chili flakes
- 1 tablespoon dried oregano
- 2 tablespoons sea salt flakes
For the corn
- 6 corns on the cob, husks intact
- butter, for brushing
- lime wedges, to serve
- Prepare each rub (spice mix) by mixing the ingredients stated for it in a small bowl. Store all three spice mixes in three individual glass jars. Store in the fridge or a cool and dry part of the pantry for up to two weeks.
- Prepare corn by gently peeling back the husks keeping them attached to the base. Brush the corn with butter using a pastry brush. Rub with desired spice rub and barbecue on a hot wood smoked barbecue for 10 minutes turning occasionally until cooked and slightly charred. Serve with lime wedges.