August 13, 2020
Dial your classic BBQ corn recipe up a few notches with this buttery herb blend. Keep the leaves on the cob if you like a more dramatic effect- or you can remove them prior to cooking- its up to you. Serve with a side of your fave soy (or Greek) yoghurt, cucumber dip or sour cream, extra salt and maybe some chilli flakes and you have an instant party on a platter.
TOP TIP: This is great herb butter for satay too.
#DairyFree
2 tbsp finely chopped fresh coriander
2 tbsp finely chopped fresh flat parsley
2 tbsp finely chopped fresh chives
1/2 tsp freshly ground black pepper
8 corn on cob - silk removed keep outer leaves
1 whole lemon or lime quartered into wedges for serving
1 side of soy (or Greek) yoghurt, cucumber dip or sour cream
1Mix Nuttelex, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl and then set aside until after cobs are cooked.
2Prepare BBQ/grill and set to medium-high heat.
3Peel away the first few layers of corn kernels at the stalk using a serrated knife. Place the de-silked cobs on the grill- peeling the outer leaves back if you kept them on, to prevent them from catching fire and burning.
4Coat each cob in a good slather of the extra Nuttelex you have for grilling, then cook cobs for 3- 5 minutes on one side, then repeat, turning at 3-4 minute intervals, until the cobs are lightly cooked or if you prefer charred.
5Remove cobs from the grill to let cool for a few minutes then transfer to a large platter, then coat with prepared herb butter on all sides, dividing the mixture evenly between each cob. Then serve.