Corn with Chilli Butter
125g/4oz/½ cup unsalted butter, slightly softened
2 tbsp sweet chilli sauce
4 corn cobs
salt and ground black pepper
1 To make the chilli butter, mix the butter with the chilli sauce in a bowl. Season with salt and pepper. Cover with clingfilm (plastic wrap), then roll into a log and wrap it up. Put in the refrigerator to chill and firm up.
2 Strip the outer husks from the corn cobs and trim the bases. Bring a large pan of water to the boil, add the corn cobs and cook for 6–8 minutes until tender.
3 Drain the corn cobs and serve immediately, topped with slices of chilli butter.