Grilled Corn on Cob and Mushroom Skewers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 ears corn
- 400 g mushrooms, small
- 3 tablespoon herb butter (Schrat`s herb butter)
- Pepper, white from the mill
- salt
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Clean and wash the corn on the cob. Brush off the mushrooms, cut off the ends of the stems at the head. Do not wash mushrooms.
- Bring the water to the boil, add salt and cook the corn on the cob for 15 minutes. Drain the corn and pat dry with paper towels.
- Put the mushrooms on the skewers, drizzle with lemon juice and pepper. Melt the herb butter, then brush the corn on the cob and mushroom skewers with it.
- Grill for 5-8 minutes, turning several times, and brush with the herb butter every now and then.
- The grilled vegetables go well with grilled meat.
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