225g Salted Butter, softened
12 pieces of Corn on the Cob, defrosted
½ Red Chilli
A small bunch of Fresh Coriander
Start by making your flavoured butter. Place the softened butter in a mixing bowl. Squeeze in the juice from the lime. Finely chop the coriander and place in the bowl – you’ll want about one tablespoon of chopped coriander. Use your hands to mix everything really well together.
Place the butter ball onto a sheet of baking paper. Use your hands to mould it into a roll. Wrap it up with baking paper and roll (into a smoother roll!). Place this in the fridge until you are ready to serve.
Coat the pieces of corn lightly with some olive oil before grilling on the BBQ over a high heat for about 3 to 5 minutes, or until evenly charred.
Remove the seeds from the red chilli and finely dice. Pick the leaves from the fresh coriander and chop roughly.
Remove your butter from the fridge. Slice about half of the butter roll into rounds. Serve the charred corn on the cob with a round of butter melting on top. Finish with a sprinkling of finely chopped chillis and roughly chopped coriander leaves.