Grilled corn on the cob with Parmesan and a coriander, chilli and garlic butter
Ingredients
- Butter
- 45g butter, softened
- 1 garlic clove, peeled and crushed
- 30ml (2 tbsp) fresh coriander, chopped + extra, to garnish
- zest and juice of 1 lime
- 1 red chilli, seeded and finely chopped
- salt and freshly ground black pepper, to taste
- 4 corn on the cobs, washed and husks pulled back
- 60ml (¼ cup) Parmesan, grated
- lime wedges, to serve
Instructions
1
For the butter, mix the butter, garlic, coriander, lime zest and juice and chilli together until well combined. Season with salt and pepper and set aside.
2
Tie the corn husks together with a little string to help keep them intact and parboil the corn, about 5 minutes.
3
Heat a griddle pan over high heat until very hot and fry the corn for a couple of minutes, turning every now and again, until the kernels are slightly charred and tender. Remove from pan and season with salt and pepper. Add a generous knob of the butter and a good grating of Parmesan, garnish with coriander and serve with lime wedges.
