Barbecue Corn Recipe and Vegetable Recipes on this page:
1. Barbecue Corn On The Cob
2. Chilli And Lime Pumpkin Parcels
Fresh corn barbecued on the cob
Preparation time: 5 minutes
Cooking time 10 minutes
6 corn cobs
3 limes, quartered
1 teaspoon of salt
1/2 teaspoon of cayenne pepper
1. The husks can be removed if desired, but they give a natural protection if left on while grilling. Peel back the husks and rub the corn kernels with one-quarter lime. Fold the husks back to cover the corn kernels. 2. Cook over hot coals for about 10 minutes. Turning frequently until the corn is dark golden in colour and the kernels are tender. 3. Mix together the salt and cayenne pepper. 4) Pull back and remove the husks from the corn and sprinkle over the mixture. Serve each corn with a quarter of lime for extra rubbing.
A tasty way to barbecue pumpkin.
Preparation time: 15 minutes
Cooking time 25 minutes
1 kg (1.5 lb) of pumpkin (a squash can be used if desired)
3 tablespoons of sunflower oil
40g (1,5 ounces) of butter
1 teaspoon of chilli sauce
The grated rind of 2 small limes
3 teaspoons of lime juice
1. Fold 6 pieces of kitchen foil, about 600mm x 300mm (24" x 12"), into 300mm (12") squares.
2. Halve the pumpkin. Remove the seeds, wash and put to one side for later. Cut the pumpkin into thin wedges and peel.
3. In a large saucepan, heat the oil and butter together, stirring continuously until melted. Add the chilli sauce, lime rind and lime juice.
4. Add the pumpkin seeds to the pan and toss to flavour the butter.
5. Divide the mixture between the 6 squares of foil and place in the centre of each. Fold the foil over to enclose the mixture completely.
6. Barbecue the parcels over hot coals for 15 to 25 minutes until the pumpkin is tender.
7. Transfer the parcels to serving plates, open and serve immediately.