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Ingredients

  • 55 g butter softened
  • 15 g Italian style hard cheese, grated
  • 2 large corn on the cobs
  • 4 wooden skewers, soaked in water for 20 mins

Method

  1. Mix together the butter, Italian hard style cheese, salt and pepper to taste.
  2. Spoon onto clingfilm and roll into a log and refrigerate until firm (or overnight).
  3. Halve the corn on the cobs crosswise and cook in boiling water for 8 mins.
  4. Drain and skewer each one on the wooden skewers.
  5. BBQ for 4 to 5 mins, turn and cook for a further 4 to 5 mins.
  6. Unwrap the log of butter and cut into thick disks and rub over the hot corn.
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