BBQ Sweet Corn with Lime and Chilli Butter
This zesty butter bastes the sweet corn cobs in their foil parcels while they cook on the barbecue. The addition of dried chilli flakes gives the sweet corn a little kick and goes particularly well with barbecued chicken or tuna steaks. Sweet corn is tender when a kernel can be easily removed from the cob.
2 sweet corn cobs, husk and tassels removed
25g unsalted butter
Zest of ½ lime
1 tsp lime juice
1 tbsp chopped fresh coriander
A pinch of dried crushed chillies
Freshly ground black pepper
1: Preheat the barbecue.
2: Soften the butter and stir in the other ingredients until well combined.
3: Place each sweet corn cob on 2 layers of foil and spread the cobs generously with the herb butter. Roll up ensuring the parcels are sealed.
4: Cook the foil parcels on a grid over the hot coals for 12-15 minutes turning occasionally, until the sweet corn is tender.
Try substituting the lime zest and juice with orange.
Instead of cooking on a barbecue, these parcels may also be cooked in a preheated oven at 190 degrees C, gas mark 5 for 15-20 minutes until the sweet corn is tender.