Sweetcorn season is in full swing. Topping grilled cobs with chilli and lime gives a great contrast to the sweetness of the corn, while the grilling adds a bit more bite to the texture.
Try our simple recipe for big flavour:
- 2 fresh corn on the cob
- 2 tablespoons of salted butter, softened
- ½ tsp dried chilli flakes or ½ a fresh jalapeño finely sliced (or both if you’re feeling lucky)
- Pinch of smoked paprika
- Pinch of black pepper
- Drizzle of olive oil
- A lime
Remove the corn husks, rub all over with a little oil and black pepper, then put them under a hot grill until they start to go golden brown. Turn and repeat on the other side. (Alternatively use the BBQ!)
In the meantime, mix the chilli and paprika into the soft butter, optionally, add a little lime zest too.
Remove the corn from the grill, let cool for a minute, then slather them with the butter while the cobs are still warm. Squeeze a little lime juice over the tops and enjoy!