Corn with Parmesan and basil butter recipe
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
- Gluten-free
- Vegetarian
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 172.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 12.1gProtein 5.7gFibre 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
