Corn on the Cob recipe from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey
Ingredients
INGREDIENTS
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
VARIATIONS
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.
Method
random text to get you started!
We'd love to hear your feedback on this recipe! Why not be the first to review it?
note your review will not appear immediately upon submission
There are no videos linked to this story
There are no audio files linked to this story
There are no image galleries linked to this story
Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.
Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.
Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.
BBQ is a new magazine devoted to fire, food and outdoor living – a quarterly print and digital publication to entertain and inform the barbecue community and hospitality world
Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.
