Garlic & herb grilled corn on the cob
The perfect side dish for a BBQ or picnic, this sweetcorn is so good you’ll soon love it as a main. The garlic butter makes an excellent dip for dough balls too!
- 2 corn on the cobs
- 50g butter
- 20g parmesan
- 1 bulb of garlic
- 1 tbsp fresh coriander
- Olive oil for drizzling
Heat your oven to 200°C/180°C fan/gas 6.
Cut off the stalk of the garlic bulb, drizzle in olive oil and wrap in foil.
Bake for 30 to 35 minutes until it’s soft. Let it cool, and then squeeze the garlic into a bowl.
Finely grate the parmesan and chop the coriander.
Mix with the butter and add the garlic.
Lay some cling film down on a work surface and spoon the garlic butter down the middle. Roll the butter in the cling film, so you have a long sausage shape.
Twist the ends to seal it and put it in the fridge for at least an hour.
Heat a griddle pan until it’s (literally) smoking hot.
Drizzle the sweetcorn with olive oil and cook for up to 20 minutes until the corn starts to blacken. Make sure you turn it on all sides.
Unwrap the garlic and herb butter and slice them into discs.
Season the sweetcorn and top with the butter, letting it deliciously melt and drip down over the corn.
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