android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Grilled Sweetcorn with Lime & Chilli Butter

Serves: 4
4 corn on the cobs
100g butter
1 lime, juice and zest of
1 medium red chilli
10g chopped coriander leaves
Black pepper, to season
Recipe preparation

This delicious recipe for corn on the cob is perfect for enjoying on late summer evenings!

  • Set up the barbecue for the 50/50 method.
  • Rinse 4 uncooked corn on the cobs under the tap and wrap each one in tin foil with a little water. Cook them over in-direct heat for 30 minutes.
  • Soften 100g of butter in a bowl and add the juice and zest of one lime, 1 finely chopped medium red chilli, 10g of chopped coriander leaves and a good twist of black pepper.
  • Once the corn is cooked, carefully remove from foil. Baste with the chilli butter and barbecue over direct heat for five minutes basting and turning until the desired colour is reached.