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Corn on the cob with charred spring onion butter recipe
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Corn on the cob never tasted so good with this sweet and smoky charred spring onion butter. Ready in just 20 minutes, this is your new go-to barbecue side. See method
Ingredients
- 4 corn on the cobs
- 4 spring onions
- 30g salted butter, softened
From your storecupboard
- 1 tbsp olive oil, plus 1 tsp
- black pepper, to taste
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
680kj
163kcal
8%
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Fat
12g
17%
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Saturates
5g
24%
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Sugars
2g
2%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 12.2g
Protein 2.7g
Fibre 3.4g
Method
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Preheat the barbecue to high. Toss the spring onions with 1 tsp olive oil, then barbecue for 2-3 mins, turning frequently, until lightly charred and tender. Set aside to cool completely, then finely chop and mash with the softened salted butter and a little black pepper.
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Meanwhile, brush the corn on the cobs with 1 tbsp oil, then barbecue for 10-15 mins, turning frequently, until tender and charred. Remove from heat and spread ¼ of the butter over each cob to serve.
Freezing and defrosting guidelines
Freeze butter only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Barbecue recipes