A great barbecue recipe for vegetarians - the sweetness of the corn is complimented perfectly by chilli and lime
- 6 sweetcorn cobs
- 125g (4½oz) salted butter, softened
- 1tsp dried chilli flakes
- juice ½ lime
Put the sweetcorn cobs on a barbecue or griddle pan and cook for around 15 minutes, until blackened slightly.
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.
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.