Barbecue corn with chilli herb butter

Michael Craig

Cooking corn on the barbecue adds a delicious charred flavour. To serve it, we slather the corn with a spicy smoked paprika butter and cover it in some finely grated parmesan.

Corn

4	Corn cobs (Main)
½ cup	Grated parmesan cheese (Main)

Chilli herb butter

150 g	Butter, softened (Main)
1 clove	Garlic, crushed
1 Tbsp	Pickled jalapeno chillies, diced (Main)
1 tsp	Red chilli, diced (Main)
½ tsp	Smoked paprika
1 Tbsp	Chopped fresh coriander

Directions

1. Mix together all of the butter ingredients and refrigerate until ready to use.
2. Heat a barbecue to medium-high heat.
3. Pull the corn husks back and tie back with a piece of string.
4. Oil and season the corn and grill on the barbecue, turning evenly to cook. This should take about 10 minutes.
5. Remove the corn from the barbecue, melt a generous helping of the herb butter on each cob and finish with a generous sprinkle of parmesan.

More of Karena and Kasey's late summer dishes

• Ultimate slaw
• Barbecue chicken thighs with tomato vinaigrette