So our meal last night took advantage of a lull in the stadium and the easy cook ability of seafood. It also took advantage of the fantastic ready made packaging of sweetcorn. Given the nature of this blog, my tv viewing can often seem like a collision between Masterchef and Survivor. But one of the people I really rate is Ray Mears - he seems to really care for his environment. A constant point he makes is the wastefulness of people in the outdoors with a particular loathing for the ubiquity of tin foil. But sweetcorn come with their own cooking packaging.
Simply peel back the leaves, remove the hairs, then reapply the the leaves and soak the corn for at least an hour in water. When your coals are hot, pop them onto the grill and carefully rotate them every few minutes. As the leaves get hot the water trapped in them will steam the corn, cooking it. The corn should be done when all the leaves are uniformly charred. Carefully remove them, baste the cobs in oil then give them a final couple of minutes to give them some colour. We served them with some squid, lightly oiled and seasoned, then given a few minutes on each side until they are just done. Be careful though. Overcooking them will result in something not unlike Bradley Wiggin's tyre. The whole thing (soaking aside) took no longer than 15 minutes. That's not really going to scare Usain Bolt - but works for me.
