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Barbecued corn with chilli-herb butter
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate sweet corn with zesty chili-herb butter.
Ingredients:
  • 6 corncobs, husks and silk removed
  • 125g unsalted butter, at room temperature
  • 62.50 ml fresh coriander leaves, chopped
  • 62.50 ml fresh continental parsley leaves, chopped
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 1 garlic clove, crushed
  • 1.25 gm ground cumin
  • 1/2 tsp cayenne pepper
  • 18.20 gm olive oil
Instructions:
  • Simmer the corn in boiling water for 10 minutes until tender. Drain and let it sit for 5 minutes to cool.
  • Mix together butter, coriander, parsley, chili, garlic, cumin, and cayenne pepper in a bowl. Shape into a log in the center of a piece of baking paper, then roll up and twist the ends to seal. Chill in the fridge for 20 minutes until firm.
  • Preheat a barbecue grill or chargrill on high. Cut corncobs in half lengthwise and brush with oil. Grill for 10 minutes, turning occasionally.
  • Slice the chili-herb butter thinly. Arrange corn in a serving dish and top with the sliced chili-herb butter for serving.

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