grilled corn with lime and chili butter
PREP TIME 10 mins, COOK TIME 10 mins, plus freezing
7 tbsp unsalted butter, softened
finely grated zest of 1 lime
1⁄2 tsp chili powder or cayenne pepper
1⁄2 tsp salt
freshly ground black pepper
4 corn cobs
a little olive oil
1 Prepare a grill for cooking. In a small bowl, mash the butter with the lime zest, chili powder, and salt and pepper.
2 Cut a piece of parchment paper, about 6in (15cm) square. Put the butter in the middle of one edge of the paper and shape it like a sausage. Roll the butter sausage up in the paper, then twist the ends so the butter forms a tight shape. Leave in the freezer for at least 30 minutes before use (or freeze until needed).
3 Cook the corn cobs in a large pan of boiling water for up to 5 minutes until the corn is tender (this will depend on the size and age of the cobs). Drain well, rub them in a little oil, and grill for 6 minutes over hot coals or flame, turning them frequently, until they are lightly charred on all sides.
4 Serve the corn with a 1⁄2in- (1cm-) thick disk of the chilled butter on top to melt.
|grilled corn with lime and chili butter|