Herby corn off the cobs in brown butter sauce

Herby corn off the cobs in brown butter sauce

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Prep: 10 mins Cook: 10 mins - 15 mins

Easy

Serves 6
James Martin's butter-coated, herby sweetcorn dish makes a simple side that's sophisticated enough for entertaining

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal298
  • fat21g
  • saturates12g
  • carbs20g
  • sugars3g
  • fibre3g
  • protein4g
  • salt0.4g
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Ingredients

  • 140g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, crushed
  • 6 corn cobs
  • small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Melt the butter in a small saucepan over a low heat. Once melted, add the garlic and turn up the heat to high until the butter starts bubbling and turning golden. As soon as the butter browns and smells biscuity, remove from the heat and transfer to a jug.

  2. Heat the barbecue or a griddle pan. Add the corn cobs, and keep brushing with the garlic butter every time you turn them. Once charred and cooked, remove to a board.

  3. Using a sharp knife, cut downwards to remove the kernels from each cob. Put all the corn in a serving dish and toss with the parsley. Coat in the remaining garlic butter and serve.

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