Corn on the cob with chilli, lime and coriander butter

Corn on the cob with chilli, lime and coriander butter

Oct 24, 2017 | Main Meals, Snacks & Dips

My corn on the cob with chilli, lime and coriander butter are such a hit when cooking for big groups of people, or even if you just want something a little bit different for yourself. They’re easy, warming, delicious and quick. The chilli and paprika is enough to give them a little added heat without being spicy. They’re especially well suited for occasions such as bonfire night, when you can have them as a quick snack or a main meal!

Ingredients (serves 4):

 

  • 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, plus a little for decoration
  • 1 tsp smoked paprika

Method:

  1. If you have corn with the husks still on the corn, then remove the fibres from the corn without taking off the husks. If not then cook as is.
  2. In a blender, add the butter, chopped coriander leaves, lime zest about 1 tsp of the lime juice.
  3. Next, remove the seeds from the chilli and finely chop. Add to the blender.
  4. Season with salt and pepper and blend into smooth.
  5. Mould back into a butter shape and refrigerate until firm.
  6. Meanwhile, cook the corn for around 6-8 minutes over a medium heat on a griddle pan.
  7. Cook until charred slightly (but not burnt), turning constantly to make sure it’s cooked all over.
  8. Alternatively, you could also cook these on a barbecue or medium, wrapped in tin foil so they don’t burn. Again, if you do decide to do this, make sure you turn them regularly so they’re evenly cooked.
  9. When it’s cooked remove and spread the butter over the corn so that it melts. Sprinkle with the excess coriander leaves and paprika.

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