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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
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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.
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.
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