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Corn on the cob with charred spring onion butter recipe

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

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 163 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free

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

  • Energy

    680kj
    163kcal
    8%
  • Fat

    12g 17%
  • Saturates

    5g 24%
  • Sugars

    2g 2%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 12.2g Protein 2.7g Fibre 3.4g

Method

  1. 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.

  2. 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

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