NB…Meilies is South-African for corn and this conceptual recipe has been done in honour of one of my best friends, who is South-African, adores corn-on-the-cob, and was a willing “guinea-pig” during developing my butters…here’s to you Trev!

What you’ll Need

- 4 x supermarket brought corn on the cob
- 2 x Asiatique Butter cubes
- Salt

Method of preparation and cooking

Take the corn on the cobs out of its packaging and check to see if you need to remove any of the husk or sinew, before cooking, rinse quickly under a cold tap and place on quartered-strip of tin foil Next, take the Asiatique butters and rub into the sweetcorn, until evenly coated Then cover each buttered corn with a good even smattering of salt, preferably sea salt, as sweetcorn needs more than average salt levels for vegetables and the sea variety is far tastier and less refined/processed Once this is done, roll up the sweetcorn in to a “Christmas cracker” styled parcel, place on a baking tray and put into a medium-high heated oven (200 Celsius/ gas mark 6) Leave in the oven for 30 minutes if you like your vegetables aldante (slightly undercooked and crunchier) or 40 minutes if you prefer things softer When the cooking process is finished serve in a bowl as a great addition to various meal types, or on its own This recipe is ideal for BBQ’s and you follow everything as stated above, except the cooking time is brought down to twenty minutes and due to the raw heat of white-hot charcoals, they will need to be turned regularly

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