Barbecue Recipes

CORN ON THE COB IN A GARLIC BUTTER CRUST

Whether you are catering for vegetarians or serving this with meat dishes, it will disappear in a flash. The charred garlic butter crust adds a new dimension to the corn.

INGREDIENTS
6 ears of fresh corn
1/2 pound (2 sticks) butter
2 tablespoons olive oil
2 garlic cloves, crushed
1 cup whole-wheat bread crumbs
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper

SERVES 6

1. Pull off the husks and silks and cook the corn in a large saucepan of boiling salted water until tender. Drain and set aside to cool.

2. Melt the butter in a saucepan, add the olive oil, crushed garlic, salt and freshly ground black pepper, and stir to blend. Pour the mixture into a shallow dish. In another shallow dish blend the bread crumbs and chopped fresh parsley. Roll the corn in the melted butter mixture and then in the bread crumbs until they are well coated.

3. Cook the corn on a hot grill for about 10 minutes, turning frequently, until the bread crumbs are golden brown.