Corn with Parmesan and basil butter

YOU WILL NEED

6 corn on the cobs Olive oil, for brushing 40g butter, softened 3 tbsp very finely chopped fresh cut basil 3 tbsp grated Parmesan or vegetarian hard cheese, plus 1-2 tbsp to serve

DIRECTIONS

Heat the barbecue or a griddle pan until smoking. Meanwhile, cook the corn in a large pan of boiling water for 5 minutes. Drain and set aside.

Brush the corn with olive oil and barbecue or griddle for 12 minutes, turning every 3 minutes, or until cooked and slightly charred.

Meanwhile, mix the softened butter, basil, 3 tbsp cheese and a pinch of salt in a small bowl. Transfer the corn to a platter, season, then serve with a generous spoonful of basil butter and an extra sprinkling of cheese.

GET AHEAD

Make the flavoured butter up to three days ahead and blanch the corn the day before. Keep covered in the fridge until ready to barbecue or griddle.