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
Ingredients
- 50g unsalted butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp chopped tarragon, parsley and basil
Tarragon
ta-ra-gonA 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
ol-iv oylProbably 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
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 corn cobs
Method
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.
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.
Comments, questions and tips