Barbecued sweetcorn and smoky butter recipe
Barbecued Sweetcorn with Smoky Butter is the perfect side to any main, and has the delicious, creamy, buttery taste that we all love.
Ingredients
- 50 g 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
- 1.8 oz 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
- 1.8 oz 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
- 4 Cobs sweetcorn, husks removed
- 1 tbsp Vegetable oil
- 4 Cobs sweetcorn, husks removed
- 1 tbsp Vegetable oil
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- 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.