You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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.
Before you comment please read our community guidelines.