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Barbecued Corn On The Cob With Cucumber Relish

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4 corn on the cob
Cucumber relish
1 cucumber
450 g/1 Ib green tomatoes
2 onions
1 red pepper
600 ml/1 pint white vinegar
225 g/8 oz brown sugar
225 g/8 oz white sugar
1 tablespoon plain flour
1 tablespoon curry powder
1 teaspoon mustard powder


Serves: 4


First make the cucumber relish. Slice the cucumber in half lengthways, scoop out the seeds and cut off the ends. Finely chop the cucumber, tomatoes, onions and red pepper. Place in a colander, sprinkle with salt and leave overnight. The next day, pour off any liquid that has drained out and put the vegetables into a preserving pan together with the vinegar and both sugars. Boil for 1 hour. Mix the flour, curry powder and mustard with a splash of vinegar to make a paste. Stir into the pan and simmer for 30 minutes. There are two ways of barbecuing the corn cobs. You could trim off the husks and silks, then boil the cobs in salted water for 15 minutes; drain, refresh in cold water and brown them on the barbecue for about 5 minutes. Alternatively, you could pull down the husks, trim off the silks and soak the cobs in water for about 5 minutes. Then pull the husks back up and twist to seal. Grill on a hot barbecue for 15-20 minutes. Serve the corn hot from the grill, accompanied by the cucumber relish.

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