Smoked chipotle buttered corncobs

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

  • Vegetarian


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.

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,400kJ/337kcals
Fat 26.5g
Saturated Fat 14.3g
Carbohydrate 20.4g
Sugars 2.9g
Salt 2.6g

1.9g fibre / 4.3g protein

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4 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Jul 10 13:00:00 BST 2014.