Barbecued quail with grilled corn and barbecue sauce
Sucking the meat from the bones is half the enjoyment of eating plump quail - the other half is licking your fingers afterwards.
- Bring a large saucepan of water to the boil, then drop in the corn cobs, still in their husks, and cook for 2 minutes. Drain, then rub the cobs with the oil and place them on a barbecue grill to cook for 12-15 minutes, turning them as they brown.
- Meanwhile, lightly season the quail and grill over the barbecue for 3-4 minutes on each side. The meat will be golden brown and slightly charred but still pink. Keep warm until ready to serve.
- Remove the corn from the heat, then cool slightly before peeling off the husks. While the corn cools, melt the butter in a small saucepan with the lime or lemon juice and basil, then season with salt and pepper before spooning over the corn. Place the quails on a platter, spoon the barbecue sauce over them and place the corn at the side.