• 25minutes
  • 509calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 corn on the cob

  2. 236 1/29 ml butter

  3. 29 1/28 ml olive oil

  4. 6 clove garlic , crushed

  5. 236 1/29 ml breadcrumbs (seasoned works best)

  6. 14.79 ml fresh parsley , chopped

  7. salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat Barbeque.

  2. Pull off the husks and silks and boil the corn cobs in a large saucepan of salted water until tender.

  3. Drain the corn cobs and leave to cool.

  4. Melt butter in a saucepan and add the olive oil, crushed garlic, salt, pepper and stir to blend.

  5. Pour the mixture into a shallow dish.

  6. In another shallow dish, blend the breadcrumbs and parsley.

  7. Roll the corn cobs in the melted butter mixture and then into the breadcrumb mixture until they are well coated.

  8. Cook the corn cobs on a hot barbeque for about 10 minutes, turning frequently, until the breadcrumbs are golden brown.


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