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Grilled corn with jerk butter

• Jane Hornby

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Serves 8

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.5 out of 5.2 ratingsRate

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Spice up sweetcorn cobs with a jerk-seasoned butter, mellowed by maple syrup - omit the bacon for a vegetarian barbecue side dish

Freezable (butter only)

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

For the butter

• 2 thumb-sized pieces ginger

For the butter

• 250g pack butter

  softened

For the butter

• 2 tbsp thyme leaves

  roughly chopped

For the butter

• ½ tsp ground allspice

For the butter

• ½ tsp freshly ground nutmeg

For the butter

• 3 garlic cloves

  crushed

For the butter

• 3 spring onions

  finely chopped

For the butter

• 1-2 scotch bonnet

  chillies, finely chopped

For the butter

• 1 tbsp maple syrup

  (or use light brown sugar)

For the butter

• zest 2 limes

For the corn

• 8 large sweetcorn

  cobs

For the corn

• 8 rashers streaky bacon

  (optional)

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Nutrition: per serving

• kcal315
• fat27g
• saturates17g
• carbs14g
• sugars4g
• fibre2g
• protein3g
• salt1.1g

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Method

• step 1

  To make the butter, finely grate the ginger and squeeze out the excess juice. Put the flesh in a bowl with all the other butter ingredients, plus 1⁄2 tsp ground black pepper and 1 tsp salt, and mix well until even. Can be made ahead: save 2 tbsp at room temperature (this is for brushing over the corn as it cooks), then roll the rest into a sausage shape, wrap in cling film and chill. Slice into rounds before serving.

• step 2

  Boil the corn for 5 mins until bright yellow but not yet cooked through; cool under cold water and drain well. If using the bacon, stretch each piece a little using the back of a knife, then tie around the middle of the corn, tucking in the ends. Can be prepared up to 1 day ahead and kept in the fridge.

• step 3

  Heat the grill to as high as it will go, or get the barbecue ready. The coals should be white and glowing before you begin cooking. Grill or barbecue for 10 mins, turning often, until the corn is tender and golden, and the bacon crisp (if using). Brush with a little of the soft jerk butter as it cooks. Transfer to a dish, top with more of the butter and let it melt. Serve with napkins and a cold beer!

Recipe from Good Food magazine, September 2014

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A star rating of 3.5 out of 5.2 ratings

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