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Lime, Chilli and Coriander Flavoured Butter for Corn on the Cob

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Ingredients

Adjust Servings:
75g Butter
1 tbsp Fresh Coriander Extra finely chopped
1 Lime zest
0.5 Red Chilli Extra finely chopped

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Lime, Chilli and Coriander Flavoured Butter for Corn on the Cob

How to make flavoured butters

Features:
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Nothing quite says summer BBQ than buttery Corn on the Cob. There are millions of recipes for how to get the perfect corn on the cob out there so I’m not going to focus on that. I’m going to show you how to make a series of flavoured butters which work for grilled corn or any other meat or vegetables you’re grilling up.

    You’ll need a chopping board, sharp knife, mixing bowl, a wooden spoon and some cling film.

    This butter would be lovely with some mackerel too. I’m making a lime, chilli and coriander version for corn on the cob but once you’ve tried this, use the same method for making any butters you like. Why not make a garlic butter for some sirloin steak, a tarragon butter for some chicken thighs or a mustard and peppercorn butter for some mash potatoes. Horseradish cream, puréed sundried tomato and virtually any herb all work great too so experiment and see what you like!

    Most recipes call for unsalted butter for making your own flavoured butters. I prefer to have salted as it works better for spreading and will add a little more seasoning to meal.

    Corn on the Cob

    The easiest way to grill corn on the cob is literally, throw it on a cooler side to your BBQ. Turn the corn frequently and when it’s starting to darken and char on all sides, its done. It’ll take about 12-15 minutes. No need to mess about with microwaves or foil that some recipes call for. Spread the flavoured butter on the corn on the cob, off the grill. The smell of burning butter that’s fallen on the coals is a pungent one!

    If you do try your own butter flavour combinations, be sure to leave a comment below.




     

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    Steps

    1
    Done

    Allow the butter to come to room temperature by taking it out of the fridge at least half an hour before you use it.

    2
    Done

    Beat the butter in a bowl using the wooden spoon. Mix in your finely chopped chilli and coriander and add in the zest of a lime.

    3
    Done

    Spread the flavoured butter on a square of cling film and roll it up. Twist the ends and put it back in the fridge to firm up. It'll keep here for about a week or even longer if you put it in the freezer.

    Mark T

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