Time to up your grilling game with this recipe for BBQ Corn on the Cob With Anchovy Garlic Butter. This is one BBQ recipe you do not want to miss out on this summer!
I love corn on the cob season! These bright, sunny veggies are best when eaten as soon as possible after picking, so if you have the space to grow them, do it! They are really easy to grow too, in fact this year we are growing them in conjunction with beans and squash in this age old tradition called the Three Sisters planting method. I’ll be sharing more on that soon!
How to Cook Corn on the Cob on a BBQ
Peel back the papery husk and tie off with a natural (non melty) string.
Pop on a BBQ or grill over an open fire, and turn every 30 seconds or so…
…until it looks like this.
BBQ Corn on the Cob With Anchovy Garlic Butter
Spread with oodles of anchovy butter, and enjoy. Melted butter dripping down the chin is inevitable, so don’t give it a second thought.
The best bit is, I have enough anchovy butter left to top a jacket potato tonight. Yum!
- 100 g unsalted butter, softened
- 3 anchovy fillets
- 1 garlic clove, minced
- 1/2 lemon, zest only
- 2 tbsp parsley, finely chopped
- 4 corn on the cob
In a small bowl mash together the butter, anchovies, garlic, lemon zest and parsley with a fork until smooth. Cover and chill in the fridge, or somewhere cool, until your corn is ready.
Peek back the papery husks from the corn, and tie with a natural (ie non melty) string.
When the embers have turned white and powdery looking, place the corn directly onto the grill.
Turn every minute or so until the corn is golden and smells toasty.
Remove from the heat, slather in the anchovy garlic butter and devour