Ingredients
- 6 whole corn cobs, with husks
- 125g butter, softened
- 1/4 cup (80g) grated Parmesan cheese
- 2 cloves garlic, crushed
- 1/2 long red chilli, finely chopped (optional)
- 2 tbsp finely chopped chives
- 1/4 tsp paprika
- freshly ground black pepper
- extra 100g piece of Parmesan cheese, grated to serve
Serves/Makes: 6
Preparation Time: 30 mins
Cooking Time: 16 mins
Method
1. Preheat BBQ to medium-high heat.
2. Pull back the husks from the corn, and cut one small strand off to tie a knot to hold husks together.
3. In a medium bowl combine butter, Parmesan, garlic, chilli, chives, paprika and pepper. Mix well.
4. Add corn to BBQ and brush with the butter mixture. Cook, turning frequently, for 14-16 minutes, constantly brushing generously with butter, until cooked through and beautifully charred.
5. Transfer to a serving platter and liberally grate over more Parmesan cheese.
Recipe Notes
Cover your husk with foil, or remove to ensure they do not catch on fire whilst cooking over open flame.
Parmesan and garlic butter can be made in advance and stored in the fridge or freezer. It can also be used as a variation to garlic bread, used on steak for a quick sauce, or topped onto baked or steamed potato for a delicious tasty addition.
Recipe presented by Bettina Jenkins using
Beefeater Signature Proline (High Lid) BBQ
