Corn on the cob with chilli, lime & coriander butter
Corn on the cob are a great warming bonfire night supper or side dish and so easy to make!
- 4 sweetcorn cobs if you can get them with the husks still on the better (they will look nicer when serving)
- 50g (2oz) unsalted butter.
- 1 red chilli
- 1 lime, zest the skin and squeeze out the juice.
- 1 tbsp fresh coriander, chopped
If you have corn with the husks on then remove the fibres from the corn without taking off the husks.
In a blender, add the butter, chopped coriander leaves, lime zest about 1 tsp of the lime juice. De-seed and chop the chilli finely and add. Season and blend into smooth. Mould back into a butter shape and refridgerate. Meanwhile cook the corn for around 6-8 minutes over a medium heat on a griddle pan. Cook until charred slightly (but not burnt), turning to make sure it’s cooked all over. When it’s cooked remove and spread the butter over the corn so it melts. These can also be cooked on a barbeque if you wrap them in foil so they don’t burn or on a medium grill for 20 minutes in foil, turning regularly.