A corn on the cob on the barbecue is a real classic, but this recipe gives it a surprising twist. You make the garlic Parmesan butter from scratch and you can taste it!
Ingredients
For 4 people
- 8 corn cobs
- 250 g Flora Plant salted
- 100 g Parmesan cheese, grated
- 3 cloves garlic, crushed
- 2 limes
Read also: ‘BBQ recipe:pearl couscous salad with orange and grilled aubergines‘
Preparation method
- Remove salted Flora Plant from the refrigerator and let it come to room temperature. Then mix the salted Flora Plant with the Parmesan cheese and garlic to a smooth garlic-Parmesan butter. Store in the refrigerator until later use.
- Remove the outer leaves of the corn cobs or peel them back. Boil the corn cobs for about 10 minutes in boiling water with a pinch of salt. Drain the corn on the cob while you prepare the barbecue and let it get really hot.
- Gree the corn cobs with a layer of garlic Parmesan butter and roast it on the barbecue for 10 minutes. Brush the corn cobs again halfway through the cooking time with the garlic Parmesan butter.
- Cut the limes into wedges and serve with the grilled corn on the cob with garlic Parmesan butter.
Hint: serve the corn on the cob with crunchy pieces of bacon for a smoky barbecue flavor!
Recipe and image:Flora Plant
