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Recipe Ingredients
1 large chilli
4 shallots
2 sticks of lemon grass, or 1/2 tsp grated lemon rind
85g (3oz) soft brown sugar
100ml (4fl oz) olive oil
Salt and pepper to taste
3 corn on the cobs
Cocktail sticks
Recipe Method
1. Make the marinade by finely chopping chilli, shallots and lemon grass and mixing them with the brown sugar, olive oil and a little salt and pepper.
2. Cut the corn cobs in half, place a cocktail stick in each end and marinate for two hours.
3. Cook on the barbecue, turning regularly, until tender and caramelised on all sides.
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