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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