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How to make Barbecued corn with chilli herb butter

Yield = 6
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 6 corncobs, husks and silk removed
  • 125g unsalted butter, at room temperature
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh continental parsley leaves, chopped
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil

Method

  • Step 1 Cook the corn in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 5 minutes to cool.
  • Step 2 Combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl. Spoon along the centre of a piece of baking paper to form a log. Roll up and twist the ends to secure. Place in the fridge for 20 minutes or until firm.
  • Step 3 Preheat a barbecue grill or chargrill on high. Halve corncobs lengthways. Brush with oil. Cook on grill, turning, for 10 minutes.
  • Step 4 Thinly slice the chilli-herb butter crossways. Place the corn in a serving dish. Top with the chilli-herb butter slices to serve.