Saturday, March 24, 2007

Barbecued Sweet Corn with Lime, Chilli & Parmesan Butter

To go with some leftovers I cooked up some corn cobs with a really tasty butter that I found in Ben O’Donoghue & Curtis Stone’s Surfing the Menu. I halved the quantities for 2 & still have heaps of butter leftover which I think will go nicely with some baked spuds. It was delicious & went fantastically with the grilled corn cobs which were tender & juicy yet not overdone at all cooked in this manner.

Barbecued Sweet Corn with Lime, Chilli & Parmesan Butter

4 whole corn cobs, in their husks
100g unsalted butter, softened
100g Parmesan cheese, grated
finely grated zest of 2 large limes
1-2 birds eye chillies, seeded & finely chopped
salt & freshly ground black pepper
1 lime, quartered

Place the corn cobs on a preheated hot grill and cook until golden brown, about 15 minutes, turning often. Peel off the husks when cool enough to handle.
While the corn is cooking, combine the butter, cheese, zest & chilli & beat until smooth. Season with salt & pepper. Smear each cob with the butter & serve with a wedge of lime

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