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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