From Foolproof BBQ by Genevieve Taylor
Grilled corn is a winner and adding one of these butters will elevate it to the next level. They freeze well so make extra and save some for another day.
4 large corn on the cob (ideally in their husks)
100g (7 tbsp) butter, softened sea salt and freshly ground black pepper
For the garlic butter:
1 garlic clove, crushed
2 tbsp chopped mixed fresh herbs (such as chives, parsley, basil, tarragon)
For the harissa butter:
1 tbsp harissa
1 tbsp chopped coriander (cilantro)
For the Parmesan butter:
10g (1/4oz) freshly grated Parmesan (or vegetarian grating cheese)
1 tbsp capers, chopped
Fire pit temperature: medium/hot
- If your corn is still in its husks, put them in a sink filled with cold water, soak for 30 minutes, then drain. Dampening the husks will create steam as they cook. If your corn is out of its husks, run each one briefly under the cold tap then wrap individually in 2 layers of foil.
- Put the softened butter in a small bowl. Use a fork to mash through your chosen flavourings (for either garlic butter, harissa butter, or Parmesan butter) then season well with salt and pepper. Scoop onto a sheet of baking parchment and roll up into a neat log, twisting the ends in opposite directions to tighten the roll. Put in the freezer for 20–30 minutes to firm up.
- Fire up the fire pit or barbecue, ready for direct grilling.
- Put the corn, either in its husks or in foil wrappers, directly over the fire, lower the lid or cloche and grill for 15–20 minutes, using tongs to turn from time to time. For the corn in their husks, the husks will be blackened and charred when it’s ready. For the foil-wrapped corn, you will need to unwrap one to test if it’s tender.
- Serve the corn hot, with slices of the butter to melt over as you eat.