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Grilled sweetcorn with chilli butter
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Serves: 4
• 4 Essential Sweetcorn
• 1 tsp sunflower oil
• 50g salted butter, softened
• 1⁄2 x 25g pack coriander, leaves only, finely chopped
• 1 red chilli, finely chopped
• 2 unwaxed limes, zest
1. Heat the grill to medium. Brush the corn on the cob with the oil and sprinkle with salt. Grill for 15-20 minutes, turning halfway through. (You could also do this on a barbecue.)
2. Meanwhile, in a small bowl, beat together the butter, coriander, chilli and lime zest. Once the corn is cooked, smother it with the chilli butter and serve straight away.
Typical values per serving:
Energy |
702kJ 170kcals |
---|---|
Fat | 13g |
Saturated Fat | 6.8g |
Carbohydrate | 8.6g |
Sugars | 2g |
Protein | 3.1g |
Salt | 1.2g |
Fibre | 4.8g |
Vegetarian/gluten free
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