Barbecued Corn With Lime & Chilli Butter

7 Ingredients

Number of servings

100grams unsalted butter, softened
1 lime, finely grated zest
1/2teaspoons chilli powder
1/2teaspoons salt
1 pinch freshly ground black pepper
4 sweetcorn cobs
1teaspoons olive oil

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This butter is an easy way to flavour grilled vegetables, meat, or fish. Itfreezes well for up to 6 months.

Method

Step 1 of 3

Prepare a barbecue for cooking. In a small bowl, mash the butter with the lime zest, chilli powder, and salt and pepper.

Step 2 of 3

Cut a piece of greaseproof paper, about 15cm square. Put the butter in the middle of one edge of the paper and shape it like a sausage. Roll the butter sausage up in the paper, then twist the ends so the butter forms a tight shape. Leave in the freezer for at least 30 minutes before use (or freeze until needed).

Step 3 of 3

Cook the sweetcorn cobs in a large pan of boiling water for up to 5 minutes until the corn is tender (this will depend on the size and age of the cobs). Drain well, rub them in a little oil, and grill for 6 minutes over a hot barbecue, turning them frequently, until they are lightly charred on all sides.