Chargrilled corn on the cob with chilli and herb butter

Chargrilling really brings out the sweetness of corn on the cob, perfect with a hint of chilli.

Serves: 2

Preparation time:  10 minutes

Cooking time:  15 minutes

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You will need

  • Sweetcorn twin pack (or a Cobette pack)
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 2 tablespoons butter
  • 1 spring onion, finely sliced
  • A pinch of cayenne pepper
  • A pinch of chilli flakes
  • A pinch of paprika
  • ½ garlic clove, peeled and mashed to a paste
  • 1 lime, cut into wedges, to serve
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Recipe Information

Step by step guide to making Chargrilled corn on the cob with chilli and herb butter

  1. Rub the sweetcorn all over with the olive oil and season, to taste, with freshly ground black pepper.       
  2. Heat a ridged grill pan over a high heat, add the sweetcorn and fry for 6-8 minutes, turning regularly, until brown on all sides.       
  3. Meanwhile, mash the butter with the spring onions, spices and garlic until well combined.       
  4. To serve, place the chargrilled sweetcorn into a serving plate. Spread the chilli, spring onion and herb butter on tops, so that it melts over the hot cobs.        
  5. Serve with fresh lime wedges. to squeeze over.       

Cook's tip: Hot summers day? Switch the grill for the barbecue, adjusting cooking times according to barbecue instructions.

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Nutritional information for Chargrilled corn on the cob with chilli and herb butter

Nutritional information for Chargrilled corn on the cob with chilli and herb butter

Nutrition type per serving
Calories 225 kcal
Total Fat 1.5g
Saturated Fat 0.5g
Salt 0.5g
Sugar 0.5g

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