Chilli-butter barbecued corn

Chilli-butter barbecued corn

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Give corn-on-the-cob the edge with a harissa-garlic butter - barbecue your sweetcorn then brush on your spicy garnish

Nutrition and extra info

Additional info

  • butter only
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
277
protein
5g
carbs
27g
fat
17g
saturates
9g
fibre
3g
sugar
6g
salt
0.4g

Ingredients

  • 100g butter, at room temperature
  • 1 tbsp runny honey
  • 1 tbsp tomato ketchup
  • 2 fat garlic cloves, crushed
  • 2 tbsp harissa
  • 6 corn cobs (cut into two if you have more than 6 guests)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
  2. Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
  3. Pile onto plates and let everyone butter their own.

Recipe from Good Food magazine, May 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips