BBQ CORN COBS WITH COMTé & HERB BUTTER

BBQ corn cobs with comté & herb butter image

Make corn on the cobs extra special with a slathering of butter mixed with comté cheese, herbs and chilli, cooked on the barbecue. A lovely summer side dish

Provided by Rosie Birkett

Time 20m

Number Of Ingredients 7

Ingredients

50g unsalted butter
2 tbsp chopped tarragon , parsley and basil
50g comté , finely grated
splash of olive oil
pinch dried red chilli flakes
1 tbsp rapeseed oil
2 corn cobs

Steps:

To make the butter, combine all of the ingredients (except the corn and rapeseed oil) with ½ tsp sea salt in a food processor and blitz to a paste. Shape into a little log, wrap in baking parchment and keep in the fridge until needed.
Light your barbecue. When you have glowing grey-white coals, toss the corn with the rapeseed oil and salt and pepper to coat it and then grill it, turning as you go, until golden and starting to char. Immediately slather the butter onto the corn and eat.

Nutrition Facts : Calories 528 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 16 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium