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Corn cobettes with lemon and parmesan butter

Corn cobettes with lemon and parmesan butter

A posh take on a South African favourite.

  • Serves 4
  • Less than 30 minutes
 

INGREDIENTS

METHOD

  1. Combine butter, lemon juice and grated peel, and parmesan.
  2. Chill to firm up slightly.
  3. Grill corn cobettes on the braai or in a griddle pan until chargrilled all over.
  4. Season and serve immediately with dollops of butter, a sprinkling of parmesan and fresh parsley.
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