Corn on the cob with chilli butter

Name: Corn on the cob with chilli butter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 3 Stem(s) Parsley; 2 stem(s) Thyme; 200 g Gorgonzola cheese; 250 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 pre-cooked corncobs (à approx. 250 g); 2 small red chillies; 100 g Butter

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

3 Stem(s) Parsley
2 stem(s) Thyme
200 g Gorgonzola cheese
250 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 pre-cooked corncobs (à approx. 250 g)
2 small red chillies
100 g Butter

Directions

1
Wash and clean the herbs and cut the leaves into small pieces. Chop the gorgonzola and crush it with a fork. Mix sour cream, herbs and cheese and season with salt and pepper.
2
Grill the corn on the barbecue for about 5 minutes while turning. Halve 1 chili lengthwise, clean and cut into small pieces. Bring butter, chopped chillies and whole pod to the boil once, season with a little salt and pepper and remove from the heat.
3
Arrange the corn on the cobs and pour chilli butter over them. Serve dip extra.