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- Basil butter corn on the cob…
Ingredients
- 50g butter, softened
- 1 bunch basil, finely chopped
- 1 pinch salt
- 4 corn on the cob
Method
Step 1
Combine 50g softened butter, 1 small bunch finely chopped basil and a good pinch of salt. Mash with a fork or blitz in a food processor, transfer into a bowl and place in the fridge or freezer for a few mins to set.
Step 2
Meanwhile, cook 4 corn on the cobs in boiling water for 5 mins, until tender. Preheat the grill or griddle pan. Drain the water away.
Step 3
Place the corn in the griddle pan or under the grill. Turn regularly to char on all sides.
Step 4
Transfer the corn to a serving plate, slather with the butter and serve. Freeze it - The basil butter will keep for about a week in the fridge. Or place it on a piece of clingfilm and roll it into a log, then freeze and cut off a slice when you need it.
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