Recipe Sections
6 corn on the cob
1 tbsp olive oil
Sea salt and freshly ground black pepper
100g butter softened
1 red chilli, finely sliced
2 tbsp coriander leaves, finely chopped
1 lime, grated zest
1. Pull back the husk of each corn, but take care to leave them attached. Clean the corn and remove the silks.
2. Brush the corn with the oil, and sprinkle with salt and pepper. Replace the husks and tie the ends in place with kitchen string.
3. Barbecue over hot coals for 20 mins turning occasionally.
4. While the corn is cooking is cooking, put the butter, chilli, coriander and lime zest in a bowl in a bowl and beat to blend everything together.
5. Shape the butter into a cylinder about 4cm in diameter. Roll in plastic wrap and refrigerate until needed.
6. When the corn is charred on the outside, take the cobs off the barbecue and serve with the lime butter.