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Corn on the cob

Try these sweet corn on the cobs with with chilli-lime butter. A classic BBQ side from James Martin

Ingredients

6 corn on the cob

50ml olive oil

FOR THE CHILLI-LIME BUTTER

200g butter, softened

2 chillies, diced

Zest and juice of 2 limes

1 tbsp chipotle paste

6 spring onions, sliced

A few sprigs of coriander, leaves picked and chopped

A few sprigs of mint, leaves picked and chopped

Sea salt and freshly ground black pepper

VARIATIONS

Seaweed butter: add 1 tbsp dried seaweed to 200g softened butter, and mix.

Parsley and lemon butter: add 1 small bunch of chopped flat-leaf parsley and the zest and juice of 1 lemon to 200g softened butter, and mix.

Chipotle butter: mix 2 tbsp chipotle paste with 200g softened butter, and mix.

Method

1. Heat a barbecue until hot and the coals are white or preheat the oven to 220°C (200°C fan)/425°F/gas 7.

2. Brush the corn with the oil and barbecue for 10 minutes (or roast for 20 minutes in the oven), turning occasionally.

3. Meanwhile, make the chilli-lime butter by beating together the butter, chillies,

lime zest and juice, chipotle, spring onions, herbs and seasoning. Place on to clingfilm and roll into a sausage shape. Chill briefly, then cut it into 6 slices.

4. To serve, place a corn on the cob on to each plate and top with a slice of butter.

BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey

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