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Melt butter over a low heat. Stir in chilli and lime zest, then remove from the heat and leave to infuse for 15 minutes. Chill, then shape into a log and wrap in foil. Keep in the fridge. |
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If husks are still on the cob: peel back husks and remove corn silk. Fold husks back over corn, tie with string. Soak in cold water for an hour to prevent husks catching fire. Cook over medium coals for 15 mins, turning frequently. Remove husks. |
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Otherwise place in lightly salted boiling water for 5 mins. |
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Grill for 10 minutes, until kernels are slightly charred. Serve with a slice of chilli butter. |
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