BBQ Corn w Butter, Parmesan, Lemon & Tahini

Serves 4 - Takes 15 mins. This recipe can easily be scaled up as you desire. The picture shows double this recipe. 

Tis’ the season for delicious peaches and cream corn on the BBQ. SO many fun ways to dress up super sweet summer corn but this is a fav of mine. No need to pre-cook the corn, roasting on the BBQ does it perfectly.

- 4 fresh corn with husk on (makes for a great handle)
- 2 Tbsps. unsalted butter
- 1/4 cup of grated parmesan
- 3 Tbsps. tahini
- Olive oil
- 1 lemon
- 1/4 cup finely chopped basil
- 1/2 Tbsp. smoked paprika

Pull back the husks and remove corn hair. Season corn w olive oil, salt/pepper and roast on medium heat BBQ. Roast on the edge of the BBQ so the husk doesn’t burn, or wrap the husk in aluminum foil.

Turn corn to ensure even char marks. Remove and place on board. Spread butter over corn and sprinkle parmesan.

In a small bowl combine tahini with 1 tbsp. of olive oil and drizzle over corn. Garnish with basil, squeeze of half lemon and smoked paprika. Add salt and pepper to taste. 



Roasted BBQ Corn w Butter, Basil, Lemon & Tahini by Chef Mike Ward