Corn on the Cob with Garlic Confit & Parsley Butter

A must have on your menu! My Corn on the Cob with Garlic Confit & Parsley Butter! 

Serves 6


Good pinch of salt
Good pinch of paprika

100g butter, at room temperature
2 cloves of garlic confit cloves (see p.236)
3 flatleaf parsley sprigs, finely chopped


1. First make the garlic confit and parsley butter. Put all the ingredients in a bowl and mix to combine. Place the mixture on a piece of baking paper and shape it into a log, about 20cm long. Wrap and twist the paper at both ends like a cracker to seal. The butter can be kept in the fridge for up to 5 days or frozen for up to 3 months.

2. Pull back the leaves from the corncobs and tie them with twine to keep them in place.

3. Carefully place the cobs in a saucepan of water and bring to the boil. Cook for about 10 minutes.

4. Remove the cobs, rub a tablespoon of the flavoured butter over them and sprinkle with salt and paprika.

5. Heat a griddle pan or barbecue. Grill the cobs to add that barbecue flavour, rotating them until they are nicely charred.

Make sure to send us a photo when you try it!