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Chargrilled corn with sundried tomato butter recipe
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Elevate barbecue corn with sun-dried tomato butter and creamy ricotta.
Ingredients:
  • 62.50 ml finely chopped sundried tomatoes
  • 125g butter, softened
  • 20.00 ml roughly chopped fresh flat-leaf parsley leaves, plus extra leaves to serve
  • 4 corn cobs, husks and silk removed
  • Olive oil spray
  • 100g fresh ricotta, crumbled
Instructions:
  • In a bowl, combine tomato, butter, and parsley. Mix until well incorporated. Transfer the mixture onto a 30cm-long piece of plastic wrap. Roll it up, twist the ends to seal, shaping it into a 12cm-long log. Chill in the refrigerator for 30 minutes until firm.
  • Preheat a barbecue grill over high heat. Brush corn with oil and season with salt and pepper. Grill for 10 minutes, turning occasionally, until tender and charred. Remove from the grill and cut each cob in half on a chopping board.
  • Unwrap the butter and slice into 1cm-thick rounds. Lay them on the hot corn. Sprinkle with ricotta and additional parsley. Season with pepper, then serve promptly.

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