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Cheesy corn on the cob

An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 184
  • Carbohydrates 11
  • Saturated Fat 6
  • Sugar 3
  • Protein 5
  • Fat 11
  • Fibre 6
  • Salt 0.3

Nutrition per serving

  • Calories 184
  • Carbohydrates 11
  • Saturated Fat 6
  • Sugar 3
  • Protein 5
  • Fat 11
  • Fibre 6
  • Salt 0.3

Ingredients

  • 4 corn cobs
  • 30g butter, melted
  • 30g Parmesan (or vegetarian alternative), finely grated

Method

  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.

  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.

  3. Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.

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