• 50 g unsalted butter, softened
  • 0.5 red chilli, washed, deseeded and finely chopped
  • Zest of 1 large lime
  • 14 g fresh coriander, leaves picked, washed and chopped
  • 4 whole fresh sweetcorn cobs
  • 0.5 tsp smoked paprika
  • 0.5 tbsp olive oil


  1. 1

    Put the butter in a bowl and add the chilli, paprika, lime zest and coriander. Mix together until completely combined, then spoon onto a sheet of foil. Roll up the foil to create a sausage shape, twisting the ends. Put in the fridge to chill. Meanwhile, preheat the barbecue.

  2. 2

    Brush the sweetcorn cobs with a little of the oil and put them on the barbecue or on a hot griddle pan. Cook for about 10-12 minutes, turning regularly, until cooked and slightly charred.

  3. 3

    Remove the butter from the fridge, unwrap and slice into discs the thickness of a £1 coin. Put a few slices on the sweetcorn while it’s still on the barbecue or griddle pan, allow the butter to melt slightly, then transfer the sweetcorn to plates and serve.

Nutritional Details

Each serving provides
  • Energy 812kj 194kcal 10%
  • Fat 13.4g 19%
  • Saturates 6.5g 33%
  • Sugars 1.9g 2%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

13.3g carbohydrate 4.2g fibre 3.0g protein

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