Roasted corn with parsley butter
Boil the corn cobs in plenty of salt water in about 12 minutes until al dente. Drain and drain.
Heat the oven grill, grill pan or use the barbecue. Melt the butter in a pan. Mix a pinch of salt, parsley, garlic and lemon juice through it.
Spread the corn cobs with this mixture and place them side by side on a baking sheet, 10 cm under the grill, in a grill pan or on the barbecue.
Roast the corn cobs for 7-10 minutes and regularly turn them over. Brush them regularly with the parsley butter. Serve them warm.
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