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Includes
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BBQ Corn with a Parmesan and Almond Crust

A very tasty alternative to normal corn on the cob, beautiful charred corn with a delicious smoky flavour with a cheesy, crunchy crumb.
  • 20 minutes
  • Prep time15 minutes
  • 4 portions
recipe image BBQ Corn with a Parmesan and Almond Crust

Ingredients

  • 4 corn cobs
  • 2 tbsp Bertolli Easy Cook
  • 1/2 tsp smoked paprika
  • 20 grams grated Parmesan
  • 25 grams toasted almonds finely chopped
  • flat leaf parsley finely chopped

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Pop the corn into a pan of boiling water and cook for 10 minutes. Once cooked, drain and leave to one side.
      2. Meanwhile in a bowl mix Bertolli Easy Cook and smoked paprika.
      3. Pop the sweetcorn onto the BBQ and cook for 5 minutes turning every few minutes.
      4. Carefully brush the cooked sweetcorn with Bertolli Easy Cook paprika mix then cook for a few more minutes.
      5. Remove the corn to a plate and grate over the parmesan, rolling it around to coat the whole cob, then pop onto a serving plate. Sprinkle with the toasted almonds and chopped parsley.

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