Name: Barbecued sweet corn with cumin and coriander butter
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 6 sweet corn cobs; 50 gram butter; 1 clove garlic, peeled and finely crushed; finely grated zest 1 lime; 2 teaspoon sea salt; 2 tablespoon finely chopped coriander; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika, optional; lime wedges for serving

Barbecued sweet corn with cumin and coriander butter

Corn on the barbecue is one of my favourites. In this recipe, the corn can be cooked ahead and dressed with the seasoned butter, all ready to put on the barbecue to heat and caramelise just before serving.

Ingredients

6 sweet corn cobs

50 gram butter

1 clove garlic, peeled and finely crushed

finely grated zest 1 lime

2 teaspoon sea salt

2 tablespoon finely chopped coriander

1 teaspoon ground cumin

1/2 teaspoon smoked paprika, optional

lime wedges for serving

Method

1.Remove the husks and silks from the corn cobs. Plunge cobs into a saucepan of gently boiling water and cook for 10 minutes. Drain.

2.Melt butter in a large, shallow dish and add crushed garlic, lime zest, sea salt, chopped coriander and cumin. Roll corn cobs in the seasoned butter.

3.Cook cobs briefly on a preheated barbecue grill until golden (be careful not to let the corn burn).

4.Dust cobs with smoked paprika if liked, and serve with lime wedges.

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Ingredients

Method

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