By Jane Curran
Corn on the cob is a family barbecue favourite – best when eaten straight from the cob. Grilling corn is incredibly easy but really transforms this humble side dish into a summer must have. We’ve elevated ours even further by pairing it with a rich and flavourful crab butter.
Barbecue season is a great time to experiment with new vegetable side dishes to serve alongside your classic grilled meats. We may serve corn on the cob like a vegetable side dish, but corn is actually a grain. Sweet corn is a sweet variety of the maize crop which is harvested early before it has fully matured, so must be used quickly. Because of this, the most common form of sweetcorn found in our supermarkets is canned or frozen to retain its freshness and sweetness.
Corn on the cob may not technically be a vegetable, but that doesn’t mean it contains less nutrients. Corn is a great source of antioxidants and fibre, as well as providing vitamins B3 and B6.
The next time you have friends or family round for a barbecue, make sweet corn the star of the show with this simple but impressive recipe for BBQ corn with crab butter.
HOW TO MAKE BBQ CORN ON THE COB WITH CRAB BUTTER
- Grill the corn on the barbecue until tender, about 20 minutes. Meanwhile, mix together the remaining ingredients to make the crab butter.
- When the corn is cooked, add a good knob of the crab butter and serve.
- 4 sweetcorn cobs
- 100g brown crab meat
- 100g butter, softened
- 1tsp chilli flakes
- a squeeze of lemon juice
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