I cooked these on a barbecue with the hood closed. Allow extra cooking time if using an open BBQ.
|6||Corn cobs, with husks (Main)|
|125 g||Butter, softened|
|¼ cup||Coriander leaves, finely chopped|
|¼ cup||Flat leaf (Italian) parsley, finely chopped|
|1||Long red chilli, seeded and diced|
|1 clove||Garlic, crushed|
|1 pinch||Cayenne pepper, optional|
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- Combine the butter, herbs, chilli, garlic and cayenne. Roll into a long sausage shape and wrap in plastic film. Freeze, until solid.
- Preheat the barbecue. Peel back the corn husks a little and remove the silk then close the husks back up. Put the cobs on a medium-heat barbecue for about 10 minutes, until sizzling. Turn often.
- Remove from the grill. Carefully cut down the length of the husk with scissors or pull back and open out. Top with slices of the butter. Serve immediately.