Name: BBQ Corn with Chilli Lime Butter
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 6 corn cobs, husks on; 100g butter, softened; 1 lime, zested and juiced; 1 long red chilli, finely chopped (seeds in or out, to taste); 2 tbsp coriander, finely chopped; 1/2 tsp salt, plus extra to serve

Recipe

BBQ Corn with Chilli Lime Butter

Prep: 15 min
Cook: 20 min
Total: 45 min
Serves: 6

Ingredients

6 Servings

6 corn cobs, husks on
3½ oz butter, softened
1 lime, zested and juiced
1 long red chilli, finely chopped (seeds in or out, to taste)
2 tbsp coriander, finely chopped
1/2 tsp salt, plus extra to serve

Method

Step 1: Soak the corn, in its husk, in a sink or large container of water for 10 minutes.
Step 2: Meanwhile, mix the softened butter with the lime zest, 1 tablespoon of lime juice, chilli, coriander and salt in a small bowl until combined.
Step 3: Heat the barbecue to medium-high with the lid down. Drain the corn and place the cobs, still in their husks, directly on the grill. Cook for 15 minutes, turning every few minutes, until the husks are charred and the kernels feel tender when you press through them.
Step 4: Peel back and remove the husks and silk (careful, they'll be hot, use tongs). Return the bare cobs to the grill for 3-4 minutes, turning, until the kernels pick up some direct char.
Tip: Test a kernel before you pull the corn off, it should give easily with no starchy resistance in the middle.
Step 5: While the corn is still hot, rub or brush generously with the chilli lime butter. Serve immediately with extra lime wedges and a pinch of salt.

Tips

Don't skip the water soak, a dry husk can catch and burn before the corn inside has steamed through.
Roll the butter into a log in plastic wrap and chill it. Slicing off a round and letting it melt onto the hot cob coats it more evenly than trying to spread cold butter by hand.
If your barbecue doesn't have a lid, cover the corn loosely with a large metal bowl during the husk-on stage to trap some heat around it.

Variations

Dairy-free: skip the butter and toss the hot corn in olive oil, lime juice, chilli and coriander instead.
Extra smoky: add a pinch of smoked paprika to the butter along with the chilli.
No barbecue: husk the corn, boil for 8-10 minutes until tender, then char briefly under a hot oven grill before buttering.

Storage and make-ahead

The chilli lime butter keeps in the fridge, wrapped, for up to a week, or in the freezer for 2 months, handy to have on hand for the next barbecue. Corn is best eaten freshly cooked, it toughens once cold.