There’s no arguing that charred or grilled corn is a much-loved braai accompaniment that is quick-to-prepare and outdoor-dining friendly. Plus, it also doesn’t hurt that it’s packed to the brim with health benefits that range from aiding with digestion and gut health due to its high levels of insoluble fibre and is a healthy gluten-free option (you can replace that garlic bread with this nutritious option!) to improving eye health and protecting your heart. Let’s help you level up your current charred or grilled corn recipe…
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Charred Corn With Parmesan-Parsley Recipe
Enjoy the smoky sweetness of grilled corn topped with a zesty Parmesan-parsley butter for a quick, flavourful side dish.
Charred Corn With Parmesan-Parsley
Equipment
- 1 Food processor
- 1 Large Bowl
- 1 Roasting Pan
- 1 Cutting Board
Ingredients
- 8 ears Corn
- ½ cup Unsalted butter, at room temp
- 1½ cups Flat-leaf parsley leaves
- 2 Tbsp Grated Parmesan, plus more for serving
- 1 small Clove garlic, grated
- 1 tsp Lemon zest plus 2 tsp lemon juice
- Kosher salt and pepper
- Cracked pepper, for serving
Instructions
- Pull most of outer husks of corn down to expose kernels, then remove silk. Pull husks back up to cover kernels, transfer to large bowl or roasting pan, cover with cold water and soak 30 mins.
- Meanwhile, in food processor, puree butter, parsley, Parmesan, garlic, lemon zest and juice, ½ tsp salt and ¼ tsp pepper until smooth. Set aside.
- Heat grill to medium-high. Pat corn very dry and grill, turning occasionally, until charred on all sides and corn is tender, 8 to 10 mins. Transfer to cutting board and let sit until cool enough to handle, then pull down husks, exposing kernels.
- Return to grill and cook until slightly charred, about 5 mins. Transfer back to cutting board.
- Serve with butter as well as sprinkling of Parmesan and cracked pepper if desired.
Notes
Nutritional Facts: About 400 cal, 26.5 g fat (15.5 g sat), 8 g pro, 332 mg sodium, 40 g carb, 5 g fibre
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