Corn with Parmesan and basil butter

Corn with Parmesan and basil butter recipe

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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

  • 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

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