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September Chef's Corner - Spicy Smoked Sweet Corn

September Chef's Corner
Spicy Smoked Sweet Corn

¼ cup softened butter
½ red chilli, 
Zest of 1 large lime
Small handful of fresh coriander
4 sweetcorn cobs

Put the butter in a bowl and add the chilli, paprika, lime zest and coriander. Mix together well, then spoon onto a sheet of foil. 
Roll up foil to create a sausage shape, twisting the ends. Put in the fridge.
Brush sweetcorn cobs with oil and put on BBQ or a pan. Cook for 10-12 minutes, turning regularly, until cooked and slightly charred.
Remove butter from the fridge, unwrap and slice into discs. Put a few slices on the sweetcorn while it's still on the barbecue or pan, allow the butter to melt slightly, then transfer to plates and serve.

As found here:

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