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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
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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.
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