Two Ways with Corn

Name: Two Ways with Corn
Yield: 4
Ingredients: 4 corn cobs, husks removed and boiled for 2 minutes in salted water; 1 Tbsp jalapeños, finely diced; 1 shallot, finely diced; 1 Tbsp coriander, finely sliced; 1 Tbsp butter at room temperature; salt to taste; pepper to taste; chopped parsley to serve

Serves 4

Sweetcorn Herbs Bbq

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Ingredients

4 corn cobs, husks removed and boiled for 2 minutes in salted water
1 Tbsp jalapeños, finely diced
1 shallot, finely diced
1 Tbsp coriander, finely sliced
1 Tbsp butter at room temperature
salt to taste
pepper to taste
chopped parsley to serve

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How to Freeze Leftover Herbs

Method

Spicy Jalapeño Buttered Corn
1. Preheat the BBQ. In a bowl combine the jalapeños, shallot, coriander and butter. Season and set aside.
2. Place the corn on the hot grill to create grill marks. Baste with a little butter. When evenly marked remove and place a spoonful of the jalapeño butter on top and serve sprinkled in parsley.
Garlic Herb Butter
2 Tbsp butter at room temperature
2 garlic cloves, crushed and finely sliced
1 Tbsp parsley
Zest of half a lemon
Salt and paper to taste
Method
1.Combine all ingredients into a bowl. You can mix by hand to ensure everything is evenly combined.
2.Roll in cling film to form a cylinder. Place into freezer for a few minutes. Slice, remove the cling film and place on top of blanched, barbecued corn.