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Green herb and chilli corn on the cob recipe
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A barbecue just wouldn't be a barbecue without juicy corn on the cob to nibble on! Topped with a herb-packed, fiery butter, these cobs are best enjoyed fresh from the grill when at their most soft and buttery. See method
Ingredients
- ¼ x 31g pack fresh basil
- 1/2 x 31g pack fresh flat-leaf parsley, plus extra to garnish
- ¼ x 31g pack coriander
- 2 mint sprigs, leaves picked
- 75g unsalted butter, at room temperature, diced
- 1 garlic clove, chopped
- 1 green chilli, chopped
- 6 corn cobs
Each serving contains
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Energy
625kj
150kcal
8%
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Fat
11g
16%
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Saturates
6g
31%
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Sugars
1g
1%
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Salt
trace
0%
of the reference intake
Carbohydrate 10.3g
Protein 2.3g
Fibre 2.8g
Method
- Put the herbs, butter, garlic and chilli in a small food processor; whizz until smooth.
- Measure out 6 x 30cm (12in) pieces of kitchen foil and put a corn cob on each. Rub the butter all over the corn, then wrap up tightly in the foil. To prevent leakages, double wrap each one.
- Preheat the barbecue to low. Grill the corn for 15-20 minutes, turning the parcels every 5 minutes, until the corn is tender and lightly charred. Carefully remove the foil. Arrange the corn on a platter and pour over the juices. Scatter with the parsley.
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