Corn on the Cob
Try these sweet corn on the cobs with with chilli-lime butter. A classic BBQ side from James Martin
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
1. Heat a barbecue until hot and the coals are white or preheat the oven to 220°C (200°C fan)/425°F/gas 7.
2. Brush the corn with the oil and barbecue for 10 minutes (or roast for 20 minutes in the oven), turning occasionally.
3. Meanwhile, make the chilli-lime butter by beating together the butter, chillies, lime zest and juice, chipotle, spring onions, herbs and seasoning. Place on to clingfilm and roll into a sausage shape. Chill briefly, then cut it into 6 slices.
4. To serve, place a corn on the cob on to each plate and top with a slice of butter.
Photography: John Carey
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Method
1. Heat a barbecue until hot and the coals are white or preheat the oven to 220°C (200°C fan)/425°F/gas 7.
2. Brush the corn with the oil and barbecue for 10 minutes (or roast for 20 minutes in the oven), turning occasionally.
3. Meanwhile, make the chilli-lime butter by beating together the butter, chillies, lime zest and juice, chipotle, spring onions, herbs and seasoning. Place on to clingfilm and roll into a sausage shape. Chill briefly, then cut it into 6 slices.
4. To serve, place a corn on the cob on to each plate and top with a slice of butter.
Photography: John Carey
