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Smoky barbecued corn cobs with chipotle and lime butter
Serves 4 Starters and mains
Ingredients
- 4-6 sweetcorn cobs, with husks 1tbsp sunflower oil
For the chipotle and lime butter
- 10g whole dried chipotle chillies, soaked for 3 hours until soft
- 200g salted butter, softened at room temperature
- zest of 1 lime, plus 1tbsp juice
- 10g parsley leaves, finely chopped
Method
To make the chipotle and lime butter, drain the chipotles, slit them open lengthways and remove and discard the seeds. Chop the chillies very finely and add them to the softened butter. Add the lime zest and juice and mix well, then add the parsley and mix again. Leave the butter to set in a bowl in the fridge for a few hours, or overnight.
Heat a griddle pan over a barbecue or on the hob. Loosen the corn husks and remove the silk inside, then pull back the husks and tie them in place with a thin strip of the husk. Brush the cobs with the oil and grill for 15-20 minutes, turning often, until blackened and cooked through.
Serve the corn hot, smeared with chipotle butter.
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