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
- Mix together all of the butter ingredients and refrigerate until ready to use.
- Heat a barbecue to medium-high heat.
- Pull the corn husks back and tie back with a piece of string.
- Oil and season the corn and grill on the barbecue, turning evenly to cook. This should take about 10 minutes.
- 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.