Barbecued corn 4 ways

We’re getting ready for barbecue season here are Starts at 60, and I thought, what a great time to fire up the grill! Now, butter and salt are great, but I recently discovered there are so many delicious toppings you can add to barbecued corn. I’ve pulled out four of the best options I’ve come across, to give you some inspiration. Light up the barbecue and get cooking!

Each makes 4

Ingredients

4 ears of corn, husks removed

BACON-WRAPPED CORN TOPPINGS

• 1/4 cup ranch dressing
• 16 bacon strips

PESTO AND PARMESAN CORN TOPPINGS

• 1/3 cup basil pesto
• 1/4 cup Parmesan cheese, grated

SPICY MEXICAN CORN TOPPINGS

• 1/2 cup mayonnaise
• Chilli powder
• 1/3 cup ricotta salata cheese, grated
• Fresh coriander, chopped

Method

FOR THE BACON-WRAPPED CORN

1. Heat barbecue grill to medium-high.
2. Brush corn with ranch dressing. Wrap each ear of corn in four slices of bacon.
3. Grill corn, turning occasionally, until charred and tender, roughly 10-12 minutes.

FOR THE PESTO AND PARMESAN CORN

1. Heat grill to high. Grill corn, turning occasionally, until charred and tender, 10 minutes.
2. Brush with pesto and top with grated Parmesan cheese.

FOR THE SPICY MEXICAN CORN

1. Preheat grill to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
2. Brush corn with a layer of mayonnaise and sprinkle with chilli powder, ricotta salata and coriander.