BARBECUED SWEETCORN WITH RED CHILLI BUTTER AND FETA

Ingredients | Prepare 10 minutes | Cook 15 minutes | Serves 4

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

STEP 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

STEP 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

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