Ingredients
Basil and pine-nut butter
- 3 tbs pine-nuts, toasted
- 6 stalks basil
- 100 g butter, softened
- salt, pepper
Corn on the cob
- 4 pre-cooked sweet corn cobs
- 2 tbs oil
- salt
Preparation
Basil and pine-nut butter
1. Add the pine-nuts to the pot and turn up the heat to the highest level. While stirring continuously, toast the nuts until they are golden brown.
2. Chop the pine-nuts finely; remove the basil leaves from the stems and chop finely as well. Mix these two with butter and season with salt and pepper.
3. Fill a small dish with this butter mixture and chill for around 60 minutes.
Corn on the cob
4. Brush the corn cobs with a little oil. Heat the pan at highest level up to the roasting window, then switch to a low level, place the corn cobs inside and roast on all sides for approx. 10 minutes.
5. Season the corn cobs with salt and serve with butter.
This recipe has been tested and approved by AMC.
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