CHILLI OLIVE CORN ON THE COB

prep time: 5 mins
cooking time: 30 mins

ingredients

• 2-3 corn on the cob, husk removed

• 1 cup (225g) of butter

• 2 large tablespoons of bippi’s chilli olive tapenade

• parmesan and parsley to garnish (optional)

METHOD

1. combine the butter and chilli olive tapenade

2. cook your corn, either on a bbq or pan, for 30 minutes until tender and nicely charred

3. before removing the corn from the heat, add the tapenade/butter mixture to the pan or bbq and baste corn in the butter

4. serve with light shaving of parmesan and a sprinkle of parsley