Nothing says summer like fresh plump sweetcorn. While just a smear of butter is delicious, try one of these toppings over your grilled corn the next time you have the barbecue fired up.
INGREDIENTS
fresh sweetcorn on the cob
vegetable oil
sea salt and ground pepper
Pesto Mayonnaise, Parmesan and Lemon
½ cup mayonnaise
2 tablespoons chunky basil pesto
Parmesan for grating
ground black pepper
lemon wedges
Smoky Chilli Butter with Lime
100 grams butter
1 teaspoon smoked paprika
2 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
1-2 teaspoons Sriracha or other chilli sauce
½ teaspoon sea salt
METHOD
Peel the husk and silks off each sweetcorn. Brush with oil then season.
Preheat the barbecue and cook the sweetcorn for about 15 minutes, turning until golden and tender. Cooking time will depend on the size of the sweetcorn.
Add the topping of your choice and serve immediately.
Pesto Mayonnaise, Parmesan and Lemon: Stir the mayonnaise and pesto together to give a marbled effect. Dollop over the corn then top with a generous grating of Parmesan and a grind of pepper. Serve with lemon wedges for squeezing over before eating. Makes enough for 6 sweetcorn
Smoky Chilli Butter with Lime: Put all the ingredients in a saucepan and cook until the butter has just melted.
Spoon over the corn, making sure each one gets some sliced chilli. Serve with lime wedges for squeezing over before eating. Makes enough for 6 sweetcorn
Cook’s Tip: If making ahead, reheat to serve, as the butter will solidify on cooling.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.