Corn cobettes with lemon and parmesan butter

A posh take on a South African favourite – chargrilled mielies smothered in zesty parmesan butter.

 Under 30 minutes

Serves 4-6

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Ingredients:

  • ½ cup (125g) butter, softened
  • Juice (60ml) and grated peel of 1 lemon
  • ½ cup (35g) finely grated parmesan + extra for serving
  • 1 punnet (12) corn cobettes
  • Salt and milled pepper
  • Chopped parsley, for serving

 

Method

  1. Combine butter, lemon and parmesan.
  2. Chill to firm up slightly.
  3. Grill corn cobettes on the braai or in a griddle pan until chargrilled all over, about 15 minutes.
  4. Season and serve immediately with dollops of butter, a sprinkling of parmesan and fresh parsley.

 

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