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Photo of Grilled corn with chilli and rosemary salt by WW

Grilled corn with chilli and rosemary salt

0
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Take ordinary corn to extraordinary corn with chilli and rosemary salt!

Ingredients

Corn

4 cob(s), large, husks attached

Dried chilli flakes

½ tsp

Garlic powder or flakes

½ tsp

Salt

2 tsp

Fresh rosemary

1 tbs

Instructions

  1. Gently peel husks back from corn, keeping them attached. Remove and discard silk from cobs. Gently pull husks back over corn. Place corn in a large bowl and cover with cold water. Set aside for 10 minutes.
  2. Meanwhile, preheat a chargrill or barbecue grill over medium-high heat. Pat corn dry with paper towel. Lightly spray husks with oil. Remove husks on 1 side of each cob so kernels are exposed. Cook, turning occasionally, for 15–20 minutes or until charred and cooked through. Set aside to cool slightly.
  3. Combine chilli, garlic, sea salt and rosemary in a small bowl. Serve corn sprinkled with chilli and rosemary salt.

Notes

TIP: You will have some chilli and rosemary salt left over. Use sprinkled over steamed vegetables or grilled beef or chicken.

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