Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Corn with Parmesan and basil butter recipe

2 ratings

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
Vegetarian
Gluten-free

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

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.
Brush the corn with olive oil and barbecue or griddle for 12 mins, turning every 3 mins, or until cooked and slightly charred.
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