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Grilled corn on the cob topped with crumbled cheese and chopped herbs.
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4.89 from 34 votes

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.
Prep Time2 minutes
Cook Time30 minutes
Total Time32 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy
Servings: 2 servings
Calories: 196kcal
Author: Dannii Martin

Ingredients

  • 2 Sweetcorn ear leaves removed and each ear cut in half
  • 2 tablespoon Butter
  • 1 handful Mixed fresh herbs (we used basil, parsley and coriander - but you can use any)
  • 2 Garlic clove crushed
  • 1 pinch Sea salt and ground black pepper
  • 20 g Soft goats cheese crumbled
UK Metric Measures - US Customary Measures

Instructions

  • In a bowl, mix together 2 tablespoon Butter, 1 handful Mixed fresh herbs, 2 Garlic clove and 1 pinch 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 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 | Fiber: 5g | Vitamin A: 2750IU | Vitamin C: 56.1mg | Calcium: 60mg | Iron: 2.2mg

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