Chargrilled corn on the cob with chilli lime salt
Make the chilli lime salt in advance — it keeps for weeks and makes such a useful condiment. Try it sprinkled over steak, fish, chicken or baked potatoes.
Serves 6
as a side Ready in 20
minutes
6 cobs sweetcorn
3 Tbsp melted butter or extravirgin
olive oil
1 tsp chilli lime salt (see below) plus
extra to sprinkle a handful of coriander leaves
To taste ground black pepper
To serve lemon or lime halves
Chilli lime salt
Ready in 5 minutes
Makes 1⁄2 cup
1 large long red chilli, deseeded
1⁄2 cup flaky salt zest of 2 limes, finely grated
Method
Pull back the husks of the cobs and tie with string to use as a handle while grilling. Remove and discard the silks.
Place whole corn cobs on a hot barbecue grill or the embers of a fire. Cook until the corn is golden and opaque (4060 seconds each side if in embers or about 10 minutes if on a grill).
While the corn is cooking, stir together butter or oil and chilli lime salt.
Remove cooked corn from heat and arrange on a serving platter. Drizzle or brush with flavoured butter or oil and scatter with coriander, pepper and extra chilli lime salt. Place lemon or lime halves cut side down on the grill for a few seconds to lightly char, then serve alongside.
Chilli lime salt
Chop chilli flesh very finely. Mix with the salt and lime zest in a mortar and pestle or food processor and pound or whizz to form a fine crumb. If you want to store the salt for later use, spread in a thin layer on an oven tray lined with baking paper and dry in a 150degC oven for 30 minutes until dry. When cool, rub through your fingers to a fine crumb and store in a sealed jar.