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Barbecued sweetcorn with red chilli butter and feta
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20g unsalted butter, softened
1 garlic clove, crushed
1 red chilli, deseeded and chopped
handful flat leaf parsley, chopped
4 large sweetcorn cobs
1 tbsp olive oil
80g feta, crumbled
½ lemon, cut into wedges
1. Mix the butter with the garlic, chilli and parsley; season. Preheat a grill or griddle pan to high, or get the barbecue coals white-hot with no flames. Brush the cobs with the oil and cook for 8-10 minutes, turning every 2 minutes, until slightly charred.
2. Brush the cobs with most of the butter; cook for 1 minute. Brush with the remaining butter, scatter over the feta and serve with the lemon wedges for squeezing over.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.