• Grilled corn on the cob with Parmesan and a coriander, chilli and garlic butter

    By Luisa Farelo Serves: 4
    Cooking Time: 25 mins

    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.

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