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Cheesy corn on the cob

Published: 19 Sep 19
Updated: 6 Aug 24

Bring this street food-style dish to your next barbecue. Charred corn on the cob is brushed with butter and soured cream, then sprinkled with two types of cheese in this seriously good side.

Easy
August 2019

Test kitchen approved

Serves 2-4 as a starter or side
Hands-on time 20 min

Bring this street food-style dish to your next barbecue. Charred corn on the cob is brushed with butter and soured cream, then sprinkled with two types of cheese in this seriously good side.

Vegetarian recipes

Nutrition: For 4

Calories: 145kcals
Fat: 11.5g (5.6g saturated)
Protein: 5.7g
Carbohydrates: 4.3g (1.4g sugars)
Fibre: 1g
Salt: 0.2g

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Ingredients

2 corn cobs
1 tbsp olive oil
Knob of softened butter
2 tbsp soured cream
2 tbsp grated emmental cheese (if you’re vegetarian, check the label to ensure it’s suitable)
2 tbsp crumbled hard goat’s cheese
Pinch of chilli flakes
Small handful of fresh coriander
Juice of 1 lime

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Method

Heat a griddle pan over a medium-high heat. Cut the corn cobs in half, then brush 1 tbsp olive oil over the four cob halves. Griddle for 15 minutes, turning every few minutes, until evenly charred all over.
While the corn is on the griddle, brush with a knob of softened butter and the soured cream. Sprinkle over the emmental cheese and the goat’s cheese, then allow to melt slightly.
Transfer to a board or plate and sprinkle with a pinch of chilli flakes and a small handful of fresh coriander. Squeeze over the juice of 1 lime to serve.