sweetcorn with chipotle + basil lime butter

Serves 4.

You can use frozen or trimmed corn cobs for this recipe. Cook the corn to your own liking (barbecue, 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.

INGREDIENTS

• 4 fresh corn cobs • 150g butter, softened to room temperature • 4 plump garlic cloves, peeled and minced • large handful fresh basil, finely chopped • ½ tsp good quality Mexican chipotle paste • ½ tsp dried chilli flakes • juice and zest of 2 limes • good quality olive oil • Maldon sea salt flakes, crushed • freshly ground black pepper

METHOD 1 Preheat oven to 180˚C/ gas mark 4. 2 Dampen husks under running cold water and wrap sheets of tin foil around the husks; secure well, leaving only the corn cob/kernels exposed. Rub cobs with some olive oil and place on a baking tray. 3 Roast in the oven for 40-45 minutes or until cooked through. 4 In a bowl, add softened butter, minced garlic, chopped basil, chipotle paste, chilli flakes, zest and lime juice. Combine together very well. 5 Serve butter smeared on warm corn.