How to cook sweetcorn on the cob?

Sweetcorn cobs are a popular choice for any barbecue. They are easy to prepare, yet still taste delicious. Brush yours with melted butter and turn frequently to prevent them from burning. Sprinkle with a mix of parmesan and spices before serving.

Can you freeze sweet corn on the cob?

Yes, you can freeze corn cobs, but it is a good idea to cook them before freezing as they might become mushy and gummy when you defrost them. You can either grill or blanch them before freezing as long as you cook them somehow, so they keep their crunchy texture in the freezer.

How to freeze sweet corn on the cob?

You can leave the corn on the cob, or you can remove it before freezing it. Either way, place it in a plastic bag made for food or an airtight container. It can last for up to 12 months in the freezer, but the flavour and the texture will degrade, so do not save it for too long, preferably only up to 8 months.

How to get sweet corn off the cob?

Start by pulling the papery husk off, if present. This will expose the yellow corn kernels. Then place the corn cob upright on a cutting board or in a bowl with a flat bottom. Hold the pointy end up and the flat end down and use a sharp knife to slice downward to cut off the kernels. Avoid angling the blade into the cob, but let it slide down the side. Rotate and repeat until all the kernels have been removed from the cob.

How to barbecue parmesan corn on the cob?

Start up the barbecue and place the corn cobs (already brushed with melted butter) directly on the metal grate. Rotate regularly with tongs so they do not burn. Make sure not to add the parmesan until after grilling, as it might burn and fall off and through the gaps if you add it before. Simply sprinkle with cheese when they are ready to eat and serve with the cheese slowly melting into the cob.

How long to grill sweet corn on the cob?

Our sweet and spicy corn on the cob is done when the surface is golden brown. Depending on the heat, it usually takes about 10 minutes. Remember to keep turning them often, so they do not burn.

Sweet and spicy corn with parmesan

30 mins cooking time

Fire up sweet and spicy corn on the cob with parmesan. Add a burst of bold flavours to any BBQ menu. Chop fresh herbs, mix with savoury spices and crown your spicy corn with the richness of parmesan and soft butter. A little brush of butter and a sprinkle of parmesan lifts this BBQ side dish to new heights - you can almost hear it: the rich and velvety butter melting over the corn. Irresistible.

Sweet and spicy corn with parmesan

30 mins cooking time

Ingredients

4 portions

1 green chilli, finely chopped

1 tsp coriander seeds, lightly crushed

1 tsp cumin seeds, lightly crushed

6 tbsp fresh coriander, finely chopped

100 g parmesan cheese, grated

100 g Lurpak® Salted Cultured Butter

4 corns on the cob

empty unit salt

empty unit freshly ground pepper

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Method

Mix chopped green chilli, cumin seeds, coriander seeds, and fresh coriander in a mixing bowl.

Gently fold the grated parmesan into the mixture and set aside for later at room temperature.

Start up the BBQ.

If you are not in the mood for a BBQ, you can cook the spicy corn on the cob on a griddle pan or in the oven. Whether on the BBQ, in a griddle pan, or in the oven, keep an eye on them and turn them frequently so they get a golden brown and crispy surface without becoming charred.

Pull the outer husk off the corn cobs.

Melt the butter, brush it onto each corn cob on all sides, and sprinkle with salt and pepper.

Place on the BBQ and grill for about 10 minutes turning often so all sides come into contact with the heat.

Brush with butter 2 or 3 times. When the corn cobs are crisp and golden, sprinkle with the parmesan mixture, take off the grill, and serve right away.

If you want to up the buttery indulgence, you can add some after the cooking process, too. Melt some extra butter for a creamy sauce to serve poured over the spicy corn on the cob.

Everything about Sweet and spicy corn

Sweetcorn cobs are a popular choice for any barbecue. They are easy to prepare, yet still taste delicious. Brush yours with melted butter and turn frequently to prevent them from burning. Sprinkle with a mix of parmesan and spices before serving.
Yes, you can freeze corn cobs, but it is a good idea to cook them before freezing as they might become mushy and gummy when you defrost them. You can either grill or blanch them before freezing as long as you cook them somehow, so they keep their crunchy texture in the freezer.
You can leave the corn on the cob, or you can remove it before freezing it. Either way, place it in a plastic bag made for food or an airtight container. It can last for up to 12 months in the freezer, but the flavour and the texture will degrade, so do not save it for too long, preferably only up to 8 months.
Start by pulling the papery husk off, if present. This will expose the yellow corn kernels. Then place the corn cob upright on a cutting board or in a bowl with a flat bottom. Hold the pointy end up and the flat end down and use a sharp knife to slice downward to cut off the kernels. Avoid angling the blade into the cob, but let it slide down the side. Rotate and repeat until all the kernels have been removed from the cob.
Start up the barbecue and place the corn cobs (already brushed with melted butter) directly on the metal grate. Rotate regularly with tongs so they do not burn. Make sure not to add the parmesan until after grilling, as it might burn and fall off and through the gaps if you add it before. Simply sprinkle with cheese when they are ready to eat and serve with the cheese slowly melting into the cob.
Our sweet and spicy corn on the cob is done when the surface is golden brown. Depending on the heat, it usually takes about 10 minutes. Remember to keep turning them often, so they do not burn.

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