The Daily Telegraph - Saturday



Grilled corn is a winner and adding one of these butters will elevate it to the next level. They also freeze well so make extra and save some for another day.

Serves four INGREDIENT­S

4 large corn on the cob (ideally in their husks) 100g butter, softened

For the garlic butter

1 garlic clove, crushed 2 tbsp chopped mixed fresh herbs (such as chives, parsley, basil, tarragon)

For the harissa butter

1 tbsp harissa

1 tbsp chopped coriander

For the parmesan butter 10g freshly grated parmesan (or vegetarian grating cheese) 1 tbsp capers, chopped


If your corn is still in its husks, put them in a sink filled with cold water, soak for 30 minutes, then drain. Dampening the husks will create steam as they cook. If your corn is out of its husks, run each one briefly under the cold tap then wrap individual­ly in two layers of foil.

Put the softened butter in a small bowl. Use a fork to mash through your chosen flavouring­s (for either garlic butter, harissa butter, or parmesan butter) then season well with salt and pepper. Scoop on to a sheet of baking parchment and roll up into a neat log, twisting the ends in opposite directions to tighten the roll. Put in the freezer for 20-30 minutes to firm up. Fire up the barbecue ready for direct grilling. Put the corn, either in its husks or in foil wrappers, directly over the fire, lower the lid and grill for 15–20 minutes, using tongs to turn from time to time. For the corn in their husks, the husks will be blackened and charred when it’s ready. For the foil-wrapped corn, you will need to unwrap one to test if it’s tender. Serve the corn hot, with slices of the butter to melt over as you eat.

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