Page title and description

Chargrilled sweetcorn with chilli and coriander butter
Ingredients
- 2 halved or 4 whole ears of sweetcorn, husks removed
- 2 tsp olive oil
- 2 tbsp butter
- 1 red chilli, deseeded and very finely chopped, or more to taste
- squeeze of lime
- handful fresh coriander, roughly chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
-
Step 1
Boil the sweetcorn in unsalted water for 4 minutes until just tender and drain. -
Step 2
Heat a cast iron griddle or heavy frying pan. Smear the corn all over with a little vegetable or olive oil and place on the griddle or pan. -
Step 3
Cook quickly on all sides so that the corn has light scorch marks all over. Remove to a serving plate. -
Step 4
Meanwhile heat the butter in a small saucepan. When it has melted add the chilli and allow to infuse for a few minutes. -
Step 5
Add the lime juice and salt and pepper. Just before serving, stir through the coriander and pour over the chargrilled corn.