Barbecued Corn Cobs

Ingredients

6 corn cobs, husks pulled back

Lemon and herb butter

100g unsalted butter

2 tablespoons lemon rind

1/2 cup parsley

Chilli butter

100g unsalted butter

2 chillis

Pesto butter

100g unsalted butter

1/4 cup pine nuts

1/2 cup basil

Method

Preheat the barbecue to high heat.

To make the lemon and herb butter, place the butter, lemon rind and parsley in a small food processor and process until smooth and combined. Set aside.

To make the chilli butter, place the butter and chilli in a small food processor and process until the chilli is finely chopped. Set aside.

To make the pesto butter, place the butter, pine nuts and basil in a small food processor and process until the pine nuts and basil are finely chopped. Set aside.

Cook the corn for 20 minutes, turning, until charred.

Serve the corn cobs alongside the trio of butters.

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