Cheesy corn on the cob



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


Preparation Time – 5 minutes.  Cooking Time – 10 minutes.


  1. Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 minutes until slightly tender, then drain. Can be done a day ahead – put the corn in a roasting tin, cover and chill until needed.
  2. Season the corn, put on a hot barbecue and cook for 5 minutes, 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 minutes each side for a similar effect.
  3. Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.