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    Sweetcorn Kebabs with Smoked Chilli Butter

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    Sweetcorn Kebabs with Smoked Chilli Butter

    English sweetcorn are in season and packed with flavour in the summer months. Try them with butter mixed with chilli 'smoked' on the barbecue.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4 as an accompaniment


    • 1 large red chilli
    • 25g butter, softened
    • 8 Waitrose Sweetcorn kebabs (sold in packs of 4)


    1. Prepare and light the barbecue. Place the chilli over the flames for 2-3 minutes, turning with tongs throughout until blackened all over. Place in a dish and cover with clingfilm.
    2. When the chilli is cool enough to handle, rub the skin off under cold running water – wearing rubber gloves will prevent the chilli from making your fingers sting from the heat afterwards! Cut in half and remove the seeds and stalk.
    3. Finely dice the chilli and place in a bowl. Add the butter and mix well to combine. Set aside until ready to serve.
    4. Cook the sweetcorn according to the instructions on the pack. Drain thoroughly and serve immediately with a spoonful of the flavoured butter on top.

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    Cook's tips

    To make this without a barbecue, simply place the chilli directly under a preheated, hot grill until blackened.


    Average user rating

    3 stars