Barbecued Corn with Chilli-Herb Butter

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Barbecued Corn with Chilli-Herb Butter

 

 

6 corncobs, husks and silk removed

125 g (4 1/2 oz) vegan margarine

1/4 cup fresh coriander (cilantro)leaves, chopped

1/4 cup fresh continental parsley leaves, chopped

1 long fresh red chilli, halved, de-seeded, finely chopped

1 garlic clove, crushed

1/2 tsp ground cumin

1/2 tsp cayenne pepper

4 tsp olive oil

 

1. Cook the corn in a saucepan of boiling water for 10 minutes or until tender.

Drain. Set aside for 5 minutes to cool.

 

2. Combine margarine, coriander (cilantro), parsley, chilli, garlic, cumin and

cayenne pepper in a bowl. Spoon along the centre of a piece of baking paper to

form a log. Roll up and twist the ends to secure. Place in the fridge for 20

minutes or until firm.

 

3. Preheat a barbecue grill or char-grill on high. Halve corncobs lengthways.

Brush with oil. Cook on grill, turning, for 10 minutes.

 

4. Thinly slice the chilli-herb butter crossways. Place the corn in a serving

dish. Top with the chilli-herb butter slices to serve.

 

 

 

TIP: Make it ahead: Prepare to end of step 2 up to 1 day ahead. Store corn in an

airtight container in the fridge. Continue from step 3 just before serving.

 

 

Serves 6.