Grilled Corn with Herb Butter
Corn on the cob is an easy and delicious addition to any BBQ this summer and this Grilled Corn with Herb Butter is a great way to use up leftover herbs and feed hungry guests at the same time.
Servings: 2 servings
Calories: 196kcal
Ingredients
- 2 Sweetcorn ear leaves removed and each ear cut in half
- 2 tablespoons of Butter
- 1 handful of Mixed fresh herbs (we used basil, parsley and coriander - but you can use any)
- 2 Garlic clove crushed
- 1 pinch of Fine sea salt and ground black pepper
- 20 g of Soft goats cheese crumbled
Instructions
- In a bowl, mix together 2 tablespoons of Butter, 1 handful of Mixed fresh herbs, 2 Garlic clove and 1 pinch of Fine sea salt and ground black pepper.
- Rub the butter mixture over 2 Sweetcorn ear and then put each piece on a square of aluminium foil.
- Wrap the foil up so it is sealed and put them on the BBQ for 30 minutes, turning half way.
- Take them out of the foil and put them on a platter. Sprinkle then with more herbs and 20 g of Soft goats cheese.
Notes
- Pick the freshest corn that you can find - this will ensure that it is nice and sweet.
- Try not to overcook the corn, as it will start to become quite chewy.
- Add a kick of heat by sprinkling a few red chilli flakes just before serving.
- If you make too much, you can slice to corn off and keep it in an air tight container for a couple of days.
Nutrition
Serving: 2half ears | Calories: 196kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 559mg | Fibre: 5g | Vitamin A: 2750IU | Vitamin C: 56.1mg | Calcium: 60mg | Iron: 2.2mg
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