Sweetcorn with chipotle & basil lime butter
4 fresh corn cobs
150g butter, softened to room temp
4 plump garlic cloves, peeled + minced
large handful fresh basil, finely chopped
1/2 tsp good -quality mexican chipotle paste
1/2 tsp dried chilli flakes
juice + zest 2 limes
good-quality olive oil
maldon sea salt flakes, crushed
freshly ground black pepper
Preheat oven to 180˚c/350˚f.
Wrap sheets of tin foil around the husks, dampen husks first under running cold water and secure well leaving only the corn cob/kernels exposed, rub cobs
with some olive oil and place on a baking tray.
Roast in oven for 40-45 mins or until cooked through.
Into a bowl add softened butter, minced garlic, chopped basil, chipotle paste, chilli flakes, zest and lime juice. Combine together very well.
Serve butter smeared on warm corn.
NOTES
You can use frozen or trimmed corn cobs for this recipe. Cook the corn to your own liking (bbq/boil etc), don’t add salt to the water though. Freshly grated parmesan is a super accompaniment to this dish too, simply finely grate over hot buttered corn cobs when serving.