Corn on the cob with anchovy dill butter

Name: corn on the cob with anchovy dill butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 anchovy fillets leaked out; 75 g butter unsalted, at room temperature; 2 toes garlic pressed; 2 tablespoons fresh dill finely chopped; freshly ground black pepper; 4 corn cobs

A tasty recipe. The vegetarian side dish contains the following ingredients: fish, anchovy fillets (drained), butter (unsalted, at room temperature), garlic (squeezed), fresh dill (chopped), freshly ground black pepper and corncobs.

Ingredients

Kitchen Stuff

aluminium foil
barbecue

Directions

Slice the anchovies. Stir the butter gently in a bowl and mix the anchovies, garlic, dill and pepper to taste. Place the corncobs each on a piece of aluminum foil of 25 cm. Spread the corn cobs around with half of the anchovy butter. Fold the aluminum foil loosely over the corncobs and close the ends. Spoon the rest of the butter in a bowl, smooth the top and store the butter and corn cakes in the refrigerator.
Place the corn cakes on a rack over medium hot heat and let the corn cook for about 20 minutes. Turn the packages regularly. Open the packages and give the rest of the anchovy butter.