Barbecued sweetcorn with fresh gremolata

Author: HFG staff and Jenny de Montalk

Photographer: Jeremy Simons

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Looking for a crowd-pleasing vegie option for your BBQ? Our barbecued sweetcorn is here to steal the show! Add a burst of freshness to your grilled mains with this easy, flavourful recipe.

Serves: 4 (as a side)

Time to make: 30 mins

Ingredients

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4 corn sweetcornXcobs, husks attached
1 bunch flat-leaf parsley
2 cloves garlic, crushed
1 small fresh chilli, deseeded
1 lemon, zest and juice
¼ cup extra-virgin olive oil
cracked black pepper, to taste

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Instructions

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1 Peel back corn husks without detaching. Remove and discard silks. Twist husk ends and secure with cooking string.

2 Preheat a barbecue chargrill hotplate to medium-high.

3 Cook corn on the hotplate, turning often, for 20 minutes until tender.

4 Meanwhile, to make gremolata, in a small blender place parsley, garlic and chilli and blitz until finely chopped. Add remaining ingredients and pulse again until combined but not too smooth.

5 Serve corn cobs drizzled with the gremolata.

Nutrition Info (per serve)

Calories 274cal

Kilojoules 1147kJ

Protein 6.1g

Total fat 17.4g

–Saturated fat 3g

Carbohydrates 20.7g

–Sugars 8.9g

Dietary fibre 6.8g

Sodium 33mg

Calcium 33mg

Iron 2.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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