Meal Planner

Grilled Corn on the Cob with Irish Seaweed Butter

RECIPE OVERVIEW

Preparation time: 60 minutes

Cooking time: 10 minutes

Ingredients

Serves: 6 people

  • 25 g Butter
    unsalted, softened
  • 6 - Corn on the Cob
  • 1 tbsp Ground Black Pepper
  • 0.5 tsp Irish Seaweed Seasoning

Method

  1. Combine the butter and seaweed in a small bowl, then spoon onto a piece of parchment in a line and mould into a sausage shape.
  2. Roll the parchment away from you to tightly wrap around the butter, then twist each end to make an 8cm x 2cm log.
  3. Place in the fridge for at least 1 hour to set. Heat a griddle pan on a high heat.
  4. Toss the corn in the oil.
  5. When the pan is smoking hot, add three cobs to the pan at a time. Grill for 8 minutes, until charred on all sides, turning throughout.
  6. Repeat with the remaining corn.
  7. Put the corn cobs on a platter. Slice the butter into six pats and place a piece on top of each cob to melt.
  8. Sprinkle with freshly ground black pepper and serve while still warm, with plenty of napkins.

Healthy Tip : Swap out your salt for some dried milled seaweed. It gives a similar salty taste but without the salt intake. It’s magic on scrambled eggs, but experiment with other dishes too, as it adds an extra savoury or umami flavour to food.

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