Grilled corn cobs with Pumpernickel crunch

Grilled corn cobs shine with smoky sweetness, topped with a crunchy pumpernickel twist from Carl Brandt bread for a high-protein summer side that’s bursting with flavor, easy to grill, and fuels your outdoor feasts with sustained energy.
Ingredients:
  • 2 slices of Mestemacher Westphalian pumpernickel
  • 4 pre-cooked corn cobs
  • 125 g soft butter
  • 1 handful of basil leaves
  • 1 clove of garlic
  • juice of half a lime
  • salt
  • pepper
Directions:
For the basil-lime butter

  1. chop the garlic and basil finely and mix together with the lime juice and butter. Season with salt and pepper. Put some butter in a frying pan, crumble the pumpernickel, toast it in the pan and put it aside.
  2. Spread the corn with the basil-lime butter and grill evenly on all sides. Spread the butter on the barbecue several times. Serve the finished corn together with the pumpernickel crunch.

Inspiring Recipes