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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 50 g (1.8oz) Unsalted butter, softened
- 0.5 tsp Smoked paprika
- 0.5 tsp Table salt
- 0.5 tsp Medium-sized red chilli, finely diced
- 0.5 Clove garlic, peeled and crushed
- 0.25 Bunch coriander, chopped
- 4 Cobs sweetcorn, husks removed
- 1 tbsp Vegetable oil
Method
- Mix all the ingredients for the butter together.
- Form the mixture into a sausage shape, wrap it in cling film and place it in the fridge for 30 minutes.
- Allow the barbecue to heat up.
- When hot, rub the corn cobs with the vegetable oil then place them on the barbecue until they are cooked through and have turned a deep colour on the outside.
- Dice the butter and dot it over the top of each cob.
- Serve immediately.
