A plate serving three BBQ corn cobs with comté & herb butter

BBQ corn cobs with comté & herb butter

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Prep: 10 mins Cook: 10 mins


Serves 2

Make corn on the cobs extra special with a slathering of butter mixed with comté cheese, herbs and chilli, cooked on the barbecue. A lovely summer side dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal528
  • fat38g
  • saturates19g
  • carbs23g
  • sugars6g
  • fibre16g
  • protein13g
  • salt1.5g
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  • 50g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp chopped tarragon, parsley and basil



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 50g comté, finely grated
  • splash of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • pinch dried red chilli flakes
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 corn cobs


  1. To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with ½ tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.

  2. Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.

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