Cheesy corn on the cob

An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)

Prep:5 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 184
fat 11g
saturates 6g
carbs 11g
sugars 3g
fibre 6g
protein 5g
salt 0.3g

Ingredients

4 corn cobs
30g butter, melted
30g Parmesan (or vegetarian alternative), finely grated

Method

Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead – put the corn in a roasting tin, cover and chill until needed.
Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.