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Corn on the Cob recipe from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey
6 corn on the cob
50ml olive oil
FOR THE CHILLI-LIME BUTTER
200g butter, softened
2 chillies, diced
Zest and juice of 2 limes
1 tbsp chipotle paste
6 spring onions, sliced
A few sprigs of coriander, leaves picked and chopped
A few sprigs of mint, leaves picked and chopped
Sea salt and freshly ground black pepper
Seaweed butter: add 1 tbsp dried seaweed to 200g softened butter, and mix.
Parsley and lemon butter: add 1 small
bunch of chopped flat-leaf parsley
and the zest and juice of 1 lemon to
200g softened butter, and mix.
Chipotle butter: mix 2 tbsp chipotle paste with 200g softened butter, and mix.
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