barbecued corn

with a trio of butters

  • 6 corncobs, husks pulled back and tied

harissa and tomato butter

  • 100g unsalted butter, softened 
  • 2 teaspoons harissa paste 
  • 1 teaspoon tomato paste 
  • 1 teaspoon finely grated lemon rind 
  • sea salt and cracked black pepper

pesto butter

  • 100g unsalted butter, softened 
  • ¼ cup (65g) store-bought pesto 
  • finely grated parmesan, to serve

nori and Japanese mayonnaise butter

  • 100g unsalted butter, softened 
  • 1 sheet nori (dried seaweed), chopped 
  • ¼ cup (75g) Japanese mayonnaise
  1. Preheat a char-grill pan or barbecue to high heat. To make the harissa and tomato butter, place the butter, harissa, tomato paste, lemon, salt and pepper in a small food processor and process until smooth and combined. Set aside. 
  2. To make the pesto butter, place the butter and pesto in a small bowl and mix to combine. Set aside. 
  3. To make the nori and Japanese mayonnaise butter, place the butter and nori in a small food processor and process until the nori is finely chopped. Add the mayonnaise and pulse to combine. 
  4. Cook the corn for 15–18 minutes, turning, or until charred. Spread 2 corncobs with the harissa and tomato butter, 2 corncobs with the pesto butter and 2 corncobs with the nori and Japanese mayonnaise butter. Top the pesto butter corncobs with parmesan. 
  5. Sprinkle with pepper and serve the corncobs with the remaining butters. Makes 6.
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