Barbequed Corn with Coriander and Chilli Butter
Andi Healey
Web Manager
This Barbeque corn is quick and tasty, it's a perfect addition to any barbeque.
Ingredients
- 100 g Butter melted
- 16 grams of finely chopped coriander
- 10 corn cobs
- 1 chilli finely chopped small
- 1 tsp lime zest, finely grated
- 1/2 cloves garlic crushed
- salt and pepper
For the Chimichurri Sauce
Method
- Pull husks away from corn and remove the silk, tie the husks in a knot at the base of the cob.
- Rush the corn lightly with the melted butter and grill on a barbecue or griddle plate turning occasionally for 10 minutes until slightly charred and soft. Rest for 2-3 minutes before serving.
- Combine melted butter with coriander, chilli, lime and garlic, season with salt and pepper.
- Generously brush each corn cob with butter and serve immediately.
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