Buttered corn on the braai
A staple at any braai.
- Serves 6
- Less than 15 minutes
INGREDIENTS
- 6 corn hobs
- 2 Tbsp (30ml) olive oil
- Parmesan and parsley:
- ¼ cup (60ml) parmesan, finely grated
- 3 Tbsp (45ml) parsley, chopped
- 1 tsp (5ml) garlic, crushed
- ¼ cup (60ml) butter, softened
- Milled pepper
- Chilli and lime:
- 3 serrano chillies, finely chopped
- Juice (40ml) and grated peel of 2 limes
- Handful coriander, chopped
- ¼ cup (60ml) butter, softened
- Pesto:
- ¼ cup (60ml) basil pesto
- Grated peel of 1 lemon
- ¼ cup (60ml) butter, softened
- Milled pepper
- Blue cheese:
- ¼ cup (60ml) gorgonzola
- ¼ cup (60ml) butter, softened
- Paprika:
- 1 tsp (5ml) smoked paprika
- ¼ cup (60ml) butter, softened
METHOD
- Brush corn cobs with olive oil and braai over medium coals. Remove and serve with a knob of any of the flavoured butters below.
- Parmesan and parsley: Mix parmesan, parsley, garlic, butter and pepper together. Refrigerate until set.
- Chilli and lime: Mix serrano chillies, grated lime peel and juice, coriander and softened butter together. Refrigerate until set.
- Pesto: Mix basil pesto, grated lemon peel, butter and pepper together. Refrigerate until set.
- Blue cheese: Mix gorgonzola and butter together. Refrigerate until set.
- Paprika: Mix paprika and butter together. Refrigerate until set.
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