|Photograph by Hannah Hughes, Props by Lauren Miller, Recipe and Food Styling by Georgie Hodgson (that's me!).|
This moreish griddled corn is a great vegetarian option for a summer barbeque, and with sweetcorn coming into season very soon (usually around August to September time), it's the perfect time to be eating it. Make the butter as spicy as you like by adjusting the amount of chilli to suit your tastes.
4 fresh corn on the cobs, stripped of their husks and washed
1 red chilli, deseeded and finely chopped
handful of chopped coriander, plus extra for garnish
zest of 1 lime
150g butter, softened to room temperature
1. Mix the chopped red chilli, coriander (reserving a small amount for garnish), lime zest and butter together in a bowl with some salt and pepper and place to one side.
2. Par-boil the corn until just tender (about 5-7 minutes) in a large saucepan of salted water. Remove from the pan and finish it off by placing on a hot barbeque grill or a griddle pan for 5-10 minutes, turning regularly until it is nicely charred.
3. Remove the charred corn from the heat and place onto a serving platter. Spread the lime, chilli and coriander butter over the top of each corn (or let people do this themselves if you prefer). Finish with more fresh coriander and lime wedges for squeezing.