Grilled sweetcorn are simple, healthy and tasty and the addition of herb butter and sea salt makes them even more delicious. They are a perfect accompaniment to meat or fish or as an addition to any barbecue or grill.
Ingredients (makes 2)
2 sweetcorn in husks
40 grams of butter
1 teaspoon of chopped fresh dill
1 teaspoon of chopped fresh rosemary
1 tablespoon of chopped fresh curly leaf parsley
Sea salt and pepper
Everyone has their own way to cook grilled sweetcorn however we like to parboil ours first and then add to grill for just a minute or two. To make pull the husk up over corn cob and tie back with string. Remove corn silk. Place the corn in a saucepan of boiling water, with the husks pointing up out of the water. The trick is to have the water at the same height as the corn cob and to put enough corn in so that they can’t slip down. Parboil for about 10 minutes.
In the meantime, mix butter and all herbs together in a bowl. Set aside. Remove corn from water and drain. Lightly butter a hot grill or flat pan and when sizzling add corn and cook for a minute each side until the kernels are slightly golden. Remove and top with herb butter, season generously with salt and pepper and serve. Enjoy!