Corn on the cob with roasted garlic & herb butter

  • Serves 2
  • Hands-on time 15 min, oven time 30-35 min, plus cooling and 1 hour chilling
  • Easy
Barbecue sides can often be an afterthought but these charred cobs of corn – slathered with a coriander, roasted garlic and parmesan butter – are good enough to steal the show.
Rate this recipe
[Total: 1 Average: 5]
Print article Save to my delicious


  • 1 garlic bulb
  • A little olive oil, to drizzle
  • 50g butter
  • 20g finely grated parmesan (or vegetarian alternative) 
  • 1 tbsp chopped fresh coriander
  • 2 corn cobs



  1. Heat the oven to 200°C/180°C fan/gas 6. Cut off and discard the very top of the garlic bulb. Drizzle over a little olive oil, then wrap in foil and bake for 30-35 minutes until soft. Allow to cool, then squeeze the soft garlic flesh from each clove into a bowl.
  2. Mix the butter, parmesan (or alternative) and the fresh coriander with the garlic. Lay a small sheet of cling film on a work surface. Spoon the garlic butter down the centre, then roll the butter in the cling film to form a sausage shape. Twist the ends to seal, then leave to firm up in the fridge for at least an hour.
  3. Heat a griddle pan until smoking hot. Drizzle the corn cobs with olive oil, then griddle for 15-20 minutes until the corn starts to blacken, turning so the cobs cook on all sides (you can cook the corn the same way on a barbecue). Unwrap the chilled garlic and herb butter and slice. Season the cob, then top with rounds of the butter and allow it to melt over the corn. 

From July 2016

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ajax loader