Bar­be­cued corn on the cob with shal­lot herb but­ter

Derbyshire Life - - Homes & Interiors -

Serves: 6

Prep time: 10 min­utes Cook­ing time: 15-20 min­utes

In­gre­di­ents

100g but­ter, soft­ened 2 shal­lots, finely grated 20g fresh herbs – a mix of pars­ley, chives, with just a lit­tle rose­mary

Salt and freshly ground black pep­per

6 corn on the cob

Method

Add the soft but­ter to a bowl (if it’s too hard, 20 sec­onds in the mi­crowave should soften it just enough). Stir through the grated shal­lot and herbs, and sea­son well with salt and pep­per.

If you are mak­ing the but­ter ahead to use later then place it onto a sheet of cling­film. Roll into a sausage shape then chill in the fridge.

When you are ready to cook the corn take a lit­tle of this but­ter, a scant tea­spoon, and rub all over a head of corn us­ing clean hands. Re­peat with the re­main­ing corn. Re­serve the rest of the but­ter for after cook­ing.

Lay the but­tered corn on the grill bars of the bar­be­cue and cook for about 15 min­utes, turn­ing fre­quently, un­til they are lightly charred in places and the corn is ten­der. Serve im­me­di­ately with the rest of the but­ter dot­ted on top.

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