Corn on the cob with chilli, lime and coriander butter
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:
- 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.
- In a blender, add the butter, chopped coriander leaves, lime zest about 1 tsp of the lime juice.
- Next, remove the seeds from the chilli and finely chop. Add to the blender.
- Season with salt and pepper and blend into smooth.
- Mould back into a butter shape and refrigerate until firm.
- 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 constantly to make sure it’s cooked all over.
- 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.
- When it’s cooked remove and spread the butter over the corn so that it melts. Sprinkle with the excess coriander leaves and paprika.