Cheesy corn on the cob
- Sophie Godwin – Cookery writer
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 5 out of 5.1 ratingRate
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An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 corn cobs
-
30g butter
melted
-
30g parmesan
(or vegetarian alternative), finely grated
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Nutrition: per serving
- kcal184
- fat11g
- saturates6g
- carbs11g
- sugars3g
- fibre6g
- protein5g
- salt0.3g
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Method
-
step 1
Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead – put the corn in a roasting tin, cover and chill until needed.
-
step 2
Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
-
step 3
Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.
Recipe from Good Food magazine, July 2016
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