Corn Cobs with Hot Chilli Butter

Hands up who had a BBQ today? I'd hazard a guess that a lot of people have fired up the BBQ as today was so warm.

I was dispatched off to Tesco this morning to buy supplies and one thing we never miss off the menu is corn on the cob. Everybody loves it, it's a huge hit with the kids. I tend to buy the little cobbettes rather than the full size cobs as I think this are suited better to little mouths.

Normally I just stick butter in with them but decided to make the chilli butter this time to make it a bit more interesting. It was very nice however fairly mild so I think I'd be tempted to add a bit more chilli next time to give it more of a kick.

This recipe is good for about 4 cobbettes, depending on how dripping in butter you like them to be. (Me - I like them completely saturated).

Corn Cobs with Hot Chilli Butter

Ingredients

75g butter, softened
1 red chilli, deseeded and finely chopped
2 tbsp fresh coriander, finely chopped
Freshly ground black pepper
Corn on the cob

Method

Beat the butter until it is very soft. Add the chilli, coriander and black pepper and mix well. Pop the mixture onto a large square of foil and wrap it up and form into a long sausage shape. Chill the butter in the fridge or freezer until firm.

Pre-heat the BBQ. Wrap the corn cobs and a slice or two of the butter individually in foil. Cook over the coals for 12-15mins, turning occasionally.

Serve the corn hot and topped with slices of the chilli butter.

Watch out - corn on the cob with hot butter tends to be a bit like a nuclear reactor so be careful when you bite into it! It's probably wise to let it cool down a little first, or give it a good blow as demonstrated below.

love & kisses
Mrs M x