• 4 Cobs Darian corn
  • 2 tablespoons fresh lime juice
  • 2 tablespoons melted unsalted butter or margarine
  • Pinch of cayenne pepper
  • 2 tablespoons chopped parsley of garnish (optional)


Preheat over to 190°C. Peel back the outer leaves of the corn and remove all silk. Soak corn with their husks in cold water for at least 30 minutes. Whisk together the lime juice, butter and cayenne pepper. Remove corn from the water and do not let dry. Pull back the husks, brush each ear with 1/4 lime mixture and replace husks. Tightly wrap each cob of corn with its husks in foil. Bake or grill on the BBQ until tender turning occasionally. Serve with excess lime sauce.