Barbecued Corn With Chilli-Herb Butter |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This looks like a simple, tasty side dish. You can prepare the chilli-herb butter the night before and I suppose you could make it for jacket potatoes too. This recipe comes from Australian Good Taste magazine, Dec 2008. Ingredients:
6 ears of corn, husks and silk removed |
125 g unsalted butter, at room temperature |
1/4 cup fresh coriander leaves, chopped |
1/4 cup fresh continental fresh parsley leaves, chopped |
1 long fresh red chili, halved, deseeded, finely chopped |
1 garlic clove, crushed |
1/2 teaspoon ground cumin |
1/2 teaspoon cayenne pepper |
1 tablespoon olive oil |
Directions:
1. Cook the corn in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 5 minutes to cool.
2. Combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl. Spoon along the centre of a piece of baking paper to form a log.
3. Roll up and twist the ends to secure, then place in the fridge for 20 minutes or until firm.
4. Preheat a barbecue grill or chargrill on high.
5. Halve corncobs lengthways and brush with oil.
6. Cook on grill, turning, for 10 minutes.
7. Thinly slice the chilli-herb butter long-ways.
8. Place the corn in a serving dish and top with the chilli-herb butter slices to serve.
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