Green herb and chilli corn on the cob recipe
A barbecue just wouldn't be a barbecue without juicy corn on the cob to nibble on! Topped with a herb-packed, fiery butter, these cobs are best enjoyed fresh from the grill when at their most soft and buttery.
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 150 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- ¼ x 31g pack fresh basil
- 1/2 x 31g pack fresh flat-leaf parsley, plus extra to garnish
- ¼ x 31g pack coriander
- 2 mint sprigs, leaves picked
- 75g unsalted butter, at room temperature, diced
- 1 garlic clove, chopped
- 1 green chilli, chopped
- 6 corn cobs
Each serving contains
- Energy
- 625kJ 150.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 10.3gProtein 2.3gFibre 2.8g
Method
- Put the herbs, butter, garlic andchilliin a small food processor; whizz until smooth.
- Measure out 6 x 30cm (12in) pieces of kitchen foil and put a corn cob on each. Rub the butter all over the corn, then wrap up tightly in the foil. To prevent leakages, double wrap each one.
- Preheat the barbecue to low. Grill the corn for 15-20 minutes, turning the parcels every 5 minutes, until the corn is tender and lightly charred. Carefully remove the foil. Arrange the corn on a platter and pour over the juices. Scatter with theparsley.
- See more BBQ side recipes
