Corn cobettes with lemon and parmesan butter
A posh take on a South African favourite.
- Serves 4
- Less than 30 minutes
- Combine butter, lemon juice and grated peel, and parmesan.
- Chill to firm up slightly.
- Grill corn cobettes on the braai or in a griddle pan until chargrilled all over.
- Season and serve immediately with dollops of butter, a sprinkling of parmesan and fresh parsley.