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Barbecued Corn With Chilli-Herb Butter

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“This looks like a simple, tasty side dish. You can prepare the chilli-herb butter the night before and I suppose you could make it for jacket potatoes too. This recipe comes from Australian Good Taste magazine, Dec 2008.”

Ingredients Nutrition


  1. Cook the corn in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 5 minutes to cool.
  2. Combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl. Spoon along the centre of a piece of baking paper to form a log.
  3. Roll up and twist the ends to secure, then place in the fridge for 20 minutes or until firm.
  4. Preheat a barbecue grill or chargrill on high.
  5. Halve corncobs lengthways and brush with oil.
  6. Cook on grill, turning, for 10 minutes.
  7. Thinly slice the chilli-herb butter long-ways.
  8. Place the corn in a serving dish and top with the chilli-herb butter slices to serve.

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