Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Smoked chipotle buttered corncobs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Smoked chipotle buttered corncobs

    Smokey chipotle chilli compliments these quick and easy barbecued or griddled whole sweetcorn.

    • Vegetarian
    • Preparation time: 10 minutes, plus chilling
    • Cooking time: 10 minutes
    • Total time: 20 minutes, plus chilling

    Serves: 4


    4 sweetcorn
    100g unsalted butter, softened
    1 tbsp Cooks' Ingredients Chipotle Paste
    Few shakes Smoked Chipotle Tabasco, to taste
    1 tbsp fresh rosemary or sage leaves
    1 tbsp sea salt


    1. Heat a griddle or barbecue to hot.  Meanwhile, boil the sweetcorn in a large pan of water for 5 minutes until par-cooked.  Drain and set aside.

    2. Beat the butter with the chipotle paste and Tabasco in a small bowl, then scopp onto a large piece of baking parchment and roll into a sausage.  Refridgerate for about an hour, until firm.

    3. In a small spice grinder, whizz the rosemary or sage with the sea salt, or chop finely together.

    4. Cook the sweetcorn on the preheated griddle or barbecue for 5 minutes until charred.  Serve with slices of the chipotle butter, scattered with the herb salt.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars