Corn on the Kobab with Pistachio-Saffron Butter

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Dunking corn in hot, salted water after grilling/broiling it on a barbecue is a delicious departure from the usual boiled corn.


  • sunflower oil, for greasing
  • ½ tsp saffron threads
  • 85 g/3


  1. Depending on your choice, preheat a charcoal barbecue until the charcoal is burning white or turn on a gas barbecue to high. Lightly grease the rack with oil.
  2. Toast the saffron threads in a heavy-based pan over a medium heat for a few seconds until fragrant, then tip them into a small food processor with the butter and garlic. Season to taste with salt and pepp