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Corn on the Kobab with Pistachio-Saffron Butter
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 2013
Dunking corn in hot, salted water after grilling/broiling it on a barbecue is a delicious departure from the usual boiled corn.
Ingredients
- sunflower oil, for greasing
½ tsp 85 g 3
Method
- 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.
- 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
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