Corn with chilli and coriander recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 294 calories / serving
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Corn on the cob, but not as you know it! This delicious recipe sees everyone's favourite barbecue side get a zingy makeover through a fiery chilli, zesty lime and fragrant coriander butter. 

Soak the cobettes in a bowl of cold water for 30 minutes, then drain and keep in the fridge until ready for barbecuing.

Combine the butter, chilli, lime zest and coriander in a bowl and season. Spoon the mixture in a line down the centre of a large piece of clingfilm, then use your hands to roll the butter into a neat cylinder shape. Chill for 10 minutes, or until ready to use.

For the corn, cut out 4 double-layered pieces of foil. Brush with oil and put 2 cobettes on each piece of foil. Slice 2 rounds of the chilled butter, reserving the rest for serving, and place one on top of each cobette. Tightly seal the foil, then cook on a covered barbecue for 15 minutes.

Carefully remove the cobettes from the foil, baste with the juices and cook on the barbecue for a further 5-10 minutes, turning regularly, until lightly charred. Serve with the remaining butter and some chopped coriander.

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  • Ingredients

  • 8 sweetcorn cobettes
  • 100g (3 1/2oz) salted butter, softened
  • 1 red chilli, deseeded, finely chopped
  • 1 lime, zest only
  • 2 tbsp fresh chopped coriander, plus extra to serve
  • 1 tbsp olive oil
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  • Energy 1209kj 294kcal 15%
  • Fat 24.9g 36%
  • Saturates 13.6g 68%
  • Sugars 2g 2%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 14.8g Protein 3.2g Fibre 4.2g

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