Riverford Wicked Leeks
Chargrilled sweetcorn with chilli and coriander butter recipe image

Print Chargrilled sweetcorn with chilli and coriander butter

This is a hardy recipe that doesn't require any scrupulousness – good for outdoor barbecues or parties. It's great as a starter, or with grilled chicken or meaty white fish. It washes down very well with a cold beer.


  • 2 halved or 4 whole ears of sweetcorn, husks removed
  • 2 tsp olive oil
  • 2 tbsp butter
  • 1 red chilli, deseeded & very finely chopped, or more to taste
  • Squeeze of lime
  • Handful fresh coriander, roughly chopped
  • Salt & pepper


  1. Boil the sweetcorn in unsalted water for 4 minutes until just tender and drain.
  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.
  3. Cook quickly on all sides so that the corn has light scorch marks all over. Remove to a serving plate.
  4. Meanwhile heat the butter in a small saucepan. When it has melted add the chilli and allow to infuse for a few minutes.
  5. Add the lime juice and salt and pepper. Just before serving, stir through the coriander and pour over the chargrilled corn.
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