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Corn with Parmesan and basil butter recipe
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This is the ultimate corn on the cob recipe for a summer barbecue. The cobs are brushed with an easy basil and Parmesan butter which melts over the smoky charred corn. Just swap the Parmesan for a vegetarian alternative if needed. See method
Ingredients
- 6 corn on the cobs
- olive oil, for brushing
- 40g butter, softened
- 3 tbsp very finely chopped fresh cut basil
- 3 tbsp grated Parmesan or vegetarian hard cheese, plus 1-2 tbsp extra to serve
Each serving contains
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Energy
715kj
172kcal
9%
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Fat
12g
17%
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Saturates
6g
28%
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Sugars
2g
2%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 12.1g
Protein 5.7g
Fibre 3.4g
Method
- Heat the barbecue or a griddle pan until smoking. Meanwhile, cook the corn in a large pan of boiling water for 5 mins. Drain and set aside.
- Brush the corn with olive oil and barbecue or griddle for 12 mins, turning every 3 mins, or until cooked and slightly charred.
- Meanwhile, mix the softened butter, basil, 3 tbsp cheese and a pinch of salt in a small bowl. Transfer the corn to a platter, season, then serve with a generous spoonful of basil butter and an extra sprinkling of cheese.
Get ahead: Make the flavoured butter up to 3 days ahead. You can blanch the corn the day before. Keep covered in the fridge until ready to barbecue or griddle.
See more
Vegetarian barbecue recipes