grilled corn on the cob with chili-lime butter is ready
Ah, summer! It brings to mind the delightful, smoky goodness of corn on the cob, especially when you add that irresistible chili-lime butter.
Yum! If you’re throwing a BBQ or just want to jazz up a weeknight dinner, this recipe from James Martin is a total winner!
This butter, with its zingy chipotle and lime kick, along with fresh herbs, really elevates grilled or roasted corn to something special!
And hey, for those who enjoy a little variety, there are tons of twists to keep your taste buds happy!
The components
- 6 ears of corn on the cob!
- 50 milliliters of olive oil
For the zesty chili-lime butter
- 200 grams of butter, nice and soft
- 2 chillies, chopped up nicely!
- Take the zest and juice from two limes.
- 1 tablespoon of chipotle paste
- 1 spring onion, sliced up nice and thin!
- Gather a handful of coriander leaves and chop them up neatly.
- Just a handful of mint leaves, all fresh and chopped up!
- Just a sprinkle of sea salt and a dash of freshly ground black pepper!
Different variations
- Seaweed Butter: add 1 tbsp dried seaweed to 200g softened butter, and mix.
- Parsley & Lemon Butter: add 1 small bunch of chopped flat-leaf parsley and the zest and juice of 1 lemon to 200g softened butter, and mix.
- Chipotle Butter: To make chipotle butter, mix 2 tbsp of chipotle paste with 200 g of softened butter and mix thoroughly.
The method
- Get your barbecue cozy and hot until those coals are glowing white, or you can preheat your oven to 220°C (200°C fan)/425°F/gas 7. Easy peasy!
- Just give the corn a smooth brush with oil and pop it on the barbecue for about 10 minutes, or if you prefer, roast it in the oven for 20 minutes, turning it now and then.
- In the meantime, whip up that chili-lime butter by mixing together the butter and chillies.
- We have a combination of fresh spring onions, a kick of chipotle, lime zest and juice, and a sprinkle of herbs and seasoning. Yum! Simply place it on a piece of clingfilm and roll it into a sausage shape. Take a little break to let it cool, then slice it into 6 pieces.
- For serving, just pop a corn on the cob onto each plate and add a slice of butter on top. Simple as that!
Butter: James Martin (Quadrille) has provided a delightful collection of over 130 recipes that highlight the nourishing and adaptable nature of butter.
Final Thoughts
And there you have it—easy, tasty, and with a touch of elegance! Whether you’re firing up the grill for a big meal or cozying up in the kitchen. These buttery corn cobs are bound to steal the show.
Make sure to give the variations a go, because really, who doesn’t enjoy having choices? Enjoy your cooking adventure!