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
Nutrition per serving
- kcal 184
- fat 11g
- saturates 6g
- carbs 11g
- sugars 3g
- fibre 6g
- protein 5g
- salt 0.3g
Ingredients
- 4 corn cobs
- 30g butter, melted
- 30g Parmesan (or vegetarian alternative), finely grated
Method
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.
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.
Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.
