We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Corn with Parmesan and basil butter recipe

Corn with Parmesan and basil butter recipe

1 rating

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

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 172 calories / serving

Ingredients

  • 6 corn on the cobs
  • olive oil, for brushing
  • 40g butter, softened
  • 3 tbsp very finely chopped fresh cut basil
  • 3 tbsp grated Parmesan or vegetarian hard cheese, plus 1-2 tbsp extra to serve

Each serving contains

  • Energy

    715kj
    172kcal     9%

  • Fat

    12g 17%

  • Saturates

    6g 28%

  • Sugars

    2g 2%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 12.1g Protein 5.7g Fibre 3.4g

Method

  1. Heat the barbecue or a griddle pan until smoking. Meanwhile, cook the corn in a large pan of boiling water for 5 mins. Drain and set aside.
  2. Brush the corn with olive oil and barbecue or griddle for 12 mins, turning every 3 mins, or until cooked and slightly charred.
  3. Meanwhile, mix the softened butter, basil, 3 tbsp cheese and a pinch of salt in a small bowl. Transfer the corn to a platter, season, then serve with a generous spoonful of basil butter and an extra sprinkling of cheese.

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.

See more Vegetarian barbecue recipes

You may also like

Be the first to comment

blog comments powered by Disqus