Photo: Simon Lambert
Barbecuing corn is such a great way to enhance its natural flavour with a little smokiness.
I have whipped up a smokey, chilli butter which is a perfect partnership.
Serves 3
Ingredients
3 cobs fresh corn
75g butter
2 chipotle chillies
2 garlic cloves, crushed
1 lime, zest and juice
¼ tsp salt
Cracked black pepper
Method
Heat the barbecue to hot.
Remove the husk from the corn and discard.
Soften the butter, roughly chop the chipotle chillies, crush the garlic and mix through the butter. Add the zest and juice from half the lime and the salt. Mix well to combine.
