Grilled corn with garlic herb butter with tomatoes and parmesan

By Lynn Crawford
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SERVES
2
 TO
4
TOTAL TIME

Ingredients

CORN

  • 4 shucked sweet corn cobs
  • Vegetable oil for grill
  • Assorted flavoured butters of your choice

GARLIC HERB BUTTER

  • ½ cup unsalted butter, softened
  • ½ cup grated Parmesan cheese
  • ¼ cup Italian flat leaf parsley, finely chopped
  • 1 clove garlic, minced
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cracked black pepper

Directions

  1. In a pot of boiling, salted water, cook corn five minutes, then transfer to a hot, oiled grill and barbecue until nicely charred on all sides.
  2. In a small bowl, stir together butter, mango, ginger, turmeric, salt, lemon zest and juice, cayenne and black pepper until combined, cover, and refrigerate until ready to serve.
  3. Serve corn immediately with butter and, if desired, additional garnishes.

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