Prep time 5 minutes
Cook time 20 minutes
4 corn on the cob
1 Tbsp Pukara olive oil
25g ashgrove herb and garlic butter, melted
1 tsp cumin
1/2 lime, juice and zest
Pinch of Tasman Sea salt
1 tbsp Meander Valley Crème fraiche
½ bunch coriander, chopped
½ cup parmesan cheese, grated
Step 1 In a bowl combine butter, olive oil, cumin, lime juice and zest. Place corn directly onto ozpig chargrill and brush with marinade. Cook for approximately 10 minutes, turning every minute or 2.
Step 2 To make the sauce, combine crème fraiche and coriander in a bowl.
To serve, Top corn with coriander crème fraiche and freshly grated parmesan. Garnish with coriander.