In this lovely summer weather, we seem to be barbequing every night and nothing goes better with barbequed steak than corn on the cob. Previously we would wrap the suckers up in foil, add a little butter and shove them in the oven. A recent dinner at our friends house saw them cooking corn right on the BBQ – our minds were blown. Sad really that it took an Englishman to introduce us to cooking corn directly on the BBQ – thanks Sean! Anyhow, since this life-changing evening we’re all about barbequed corn, perhaps even a little obsessed, so to break the boredom I created this chilli-lime butter; a new favourite for my initially skeptical husband.
Juice of 1 lime
1/2 teaspoon cajun seasoning
1/2 teaspoon chilli flakes
1/2 teaspoon dried coriander leaves
salt and pepper to taste
I had to melt the butter a bit to get it soft enough to mix all the ingredients through. I then popped it into the fridge to re-set. This quantity was way too much for just two cobs of corn – but now we have some ready for next time.