Saturday, 9 October 2010

Sweetcorn with Chilli and Coriander Butter

We have a bit of a veg glut in the house at the moment, so lots of veggie dishes recently, which is no bad thing.  After starting with a big bowl of my favourite beetroot soup, served with crisp bread croutes and melting goats' cheese with fresh thyme, we had chunks of corn-on-the-cob slathered with chilli and coriander butter.  Very simple to make - take about 4 oz or 100g of butter and allow to soften to room temperature.  In a pestle and mortar, crush a clove of garlic with a little salt, then add the grated zest of a lime and a finely chopped red chilli - I used a teaspoon of Lazy Chilli.  Mix a little then add the softened butter, and mash all together.  When amalgamated, add a couple of tablespoons of chopped coriander and a squeeze of lime juice.  Mix well, and either shape into a log, wrapped in clingfilm (it freezes well this way) or just dollop on the freshly cooked or barbecued corn.  Delicious!

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