BBQ corn cobs with comté & herb butter
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
| Nutrient | Unit |
|---|---|
| kcal | 528 |
| fat | 38g |
| saturates | 19g |
| carbs | 23g |
| sugars | 6g |
| fibre | 16g |
| protein | 13g |
| salt | 1.5g |
Ingredients
- 50g unsalted butter
- 2 tbsp chopped tarragon , parsley and basil
- 50g comté , finely grated
- splash of olive oil
- pinch dried red chilli flakes
- 1 tbsp rapeseed oil
- 2 corn cobs
Method
- STEP 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.
- STEP 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.
Goes well with
Recipe from Good Food magazine, August 2017
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