- 40 g unsalted butter
- 1 red chilli, washed, deseeded and finely chopped
- 1 clove garlic, crushed
- 2 tbsp finely chopped fresh coriander
- 1 lime, zested and cut into quarters
- tsp cayenne pepper
- 4 supersweet sweetcorn cobs
- 1 tbsp olive oil
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.
Brush the corn with the oil, season with freshly ground black pepper and barbecue for 5-6 minutes, turning to char on all sides.
Preheat the barbecue. In a small bowl, mash together the butter with half the chopped chilli, the garlic, coriander, lime zest and cayenne. Spoon onto a sheet of cling film and roll into a sausage. Chill for 30 minutes, until firm.
Bring a large pan of water to the boil. Add the cobs of corn and cook for 6 minutes until just tender. Drain.