Chargrilled sweetcorn with chilli and coriander butter
This is a hardy recipe that doesn't require any scrupulousness – good for outdoor barbecues or parties. It's great as a starter, or with grilled chicken or meaty white fish. It washes down very well with a cold beer.
Ingredients
- 2 halved or 4 whole ears of sweetcorn, husks removed
- 2 tsp olive oil
- 2 tbsp butter
- 1 red chilli, deseeded and very finely chopped, or more to taste
- squeeze of lime
- handful fresh coriander, roughly chopped
- salt and pepper
Method
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Step 1
Boil the sweetcorn in unsalted water for 4 minutes until just tender and drain.
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Step 2
Heat a cast iron griddle or heavy frying pan. Smear the corn all over with a little vegetable or olive oil and place on the griddle or pan.
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Step 3
Cook quickly on all sides so that the corn has light scorch marks all over. Remove to a serving plate.
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Step 4
Meanwhile heat the butter in a small saucepan. When it has melted add the chilli and allow to infuse for a few minutes.
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Step 5
Add the lime juice and salt and pepper. Just before serving, stir through the coriander and pour over the chargrilled corn.
