September Chef's Corner
Spicy Smoked Sweet Corn
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: http://www.sainsburys-live-well-for-less.co.uk/meal-planning/summer-party-menus/bbq-menu/spicy-smoked-sweetcorn/spicy-smoked-sweetcorn/