Recipe by Katherine Brown of Debacle

Ingredients:

• 4 (230g each) fresh corn cobs, husks attached
• 75g butter, softened
• 1 tablespoon honey
• 1 tablespoon finely chopped fresh flat leaf parsley
• 1/2 teaspoon dried chilli flakes

Method:

– Preheat a barbecue chargrill on medium-high heat. Gently peel husks back from corn without removing husks. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
– Meanwhile, combine butter, honey, parsley and chilli in a bowl. Season with salt and pepper. Stir to combine.
– Pat corn dry with paper towel. Barbecue, turning for 15 to 17 minutes or until charred and cooked through. Set aside to cool for 2 minutes. Peel back husks. Brush corn with butter mixture. Serve