Cheesy corn on the cob

Cheesy corn on the cob

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Prep: 5 mins Cook: 10 mins

Easy

Serves 4

An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal184
  • fat11g
  • saturates6g
  • carbs11g
  • sugars3g
  • fibre6g
  • protein5g
  • salt0.3g
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Ingredients

  • 4 corn cobs
  • 30g butter, melted
    Butter

    Butter

    butt-err

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

  • 30g parmesan (or vegetarian alternative), finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead – put the corn in a roasting tin, cover and chill until needed.

  2. Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.

  3. Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.

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