• 40g unsalted butter
  • 1 red chilli, washed, deseeded and finely chopped
  • 1 clove garlic, crushed
  • 2 tbsp fresh coriander, finely chopped
  • 1 lime, zested and cut into quarters
  • 1 tsp cayenne pepper
  • 4 supersweet sweetcorn cobs
  • 1 tbsp olive oil


  1. 1

    Preheat the barbecue. In a small bowl, mash together the butter with half the chopped chilli, the garlic, coriander, lime zest and cayenne. Spoon on to a sheet of clingfilm and roll into a sausage. Chill for 30 minutes, until firm.

  2. 2

    Bring a large pan of water to the boil. Add the corn and cook for 6 minutes until just tender. Drain. Brush the corn with the oil, season with freshly ground black pepper and barbecue for 5-6 minutes, turning to char on all sides.

  3. 3

    To serve, squeeze over the lime, scatter with the remaining chopped chilli and top with a slice of the spiced butter to melt on top.

Nutritional Details

Each serving provides
  • Energy 904kj 216kcal 11%
  • Fat 12.9g 18%
  • Saturates 5.5g 28%
  • Sugars 3.6g 4%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

17.5g carbohydrate 6.3g fibre 4.3g protein

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