Barbecued cobettes with herb and chilli butter

Serves: 4

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Total Time: 10

Prep Time: 5

Cook Time: 5

• 4  sweetcorn cobs
• For the herb and chilli butter:
• 100 gram(s) (31/2oz) butter, softened
• 6 tablespoon(s) finely chopped dill
• 2  red chillies, deseeded and finely chopped

Method

1. Cut each corn cob into 3 equal-sized pieces. Insert a wooden or metal skewer into the side of each cobette and place on a grill rack over a warm barbecue or hot griddle pan and cook, turning each cob frequently for 4-5 minutes or until lightly charred and blistered.
2. For the herb and chilli butter, mix together the butter, finely chopped dill and chopped red chillies and set aside. When the cobettes are cooked, carefully remove from the heat, glaze with the butter and serve. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent

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