Go easy when you first brush the butter on the corn. You don’t want to use so much that it drips into the fire and causes flare-ups. Once the corn is on a serving plate, add as much of the flavoured butter as you like. For a variation with lime butter, stir together 75 g melted unsalted butter with 1 tablespoon fresh lime juice, then follow the directions in this recipe.
- 50 g unsalted butter, softened
- 25 g Parmesan cheese, freshly grated
- 2 tablespoons finely chopped fresh basil leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 4 corn on the cob, husked
Prepare the barbecue for direct cooking over medium heat, 180–230°C (350–450°F).
In a small bowl, mash together all the butter ingredients with the back of a fork and then stir to distribute the seasonings evenly throughout the butter.
Brush the cooking grills clean. Spread about 1 tablespoon of the seasoned butter all over each corn cob. Barbecue the corn over direct medium heat for 10–15 minutes, with the lid closed, until browned in spots and tender, turning occasionally. Remove from the barbecue.
SPREAD THE REMAINING BUTTER ON THE CORN. SERVE WARM.
Images and recipes from Weber’s Greatest Hits by Jamie Purviance published by Murdoch Books RRP$39.99