Corn on the Cob with Chilli and Lime Butter

by Jane Curran on Tuesday, 7 July 2009

A great barbecue recipe for vegetarians - the sweetness of the corn is complimented perfectly by chilli and lime

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  • Serves 6

  • Prep time 5 mins

  • Cooking time 15 mins

  • Total time 20 mins

  • Skill level Easy

  • Calories 250 per serving

  • Freeze yes
  • Prepare ahead yes


  • 6 sweetcorn cobs
  • 125g (4½oz) salted butter, softened
  • 1tsp dried chilli flakes
  • juice ½ lime


  1. Put the sweetcorn cobs on a barbecue or griddle pan and cook for around 15 minutes, until blackened slightly.

  2. Meanwhile, combine the other ingredients in a small bowl, season and scoop out on to clingfilm. Roll into a long sausage, wrap in the clingfilm and chill in the fridge until needed. The butter can be frozen for up to 1 month, or will keep in the fridge for up to 1 week.

  3. When the sweetcorn is ready, cut the butter into discs and serve the corn with a disc of butter on the top and some sea salt.