Corn with chilli and lime butter

Imagine this – Deliciously sweet corn, charred lightly from the barbeque with a combination of sweet, buttery and zingy flavours filling your mouth as you take your first bite. That’s what you can look forward to when you try this recipe.

This was another dish I decided to do for the dinner party on Saturday night (read more about it, and the menu here).

I wanted to cook a lot of different bits and pieces (as you can see by the plate above) – and other than mixing butter with chilli and lime and par-cooking the corn before chucking it on the barbecue – this was fast, easy, sexy and most importantly – very tasty. 


Corn with Chilli and Lime Butter

  • 4 corn cobs, husks and silks removed (I cut them in half – but you don’t have to)
  • 100g butter, at room temperature
  • 1 large fresh red chilli, seeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • The zest of a whole lime and 1 tsp of juice
  • Salt and freshly ground black pepper, to taste
  •  Method

    Place corn in a microwave safe container with a few tablespoons of water. Cover with cling film and cook for 7 minutes, or until just tender.

    Meanwhile, combine the butter with the rest of the ingredients. Taste for seasoning and then lay the butter mixture onto some cling film. Roll into a sausage shape and place in the fridge to set.

    You can set the corn aside until you are ready to start cooking.

    Once you are ready, pop the corn on the grill part of the barbecue and turn them until they start to get some nice colour. Remember, the corn is already cooked – so you are just wanting it to get brown (and a little black – but not too much) and pick up the flavours from the barbecue. This will only take a few minutes.

    Remove the corn to a serving platter. Unwrap the butter and cut off knobs and pop one on each corn cob. The heat from the corn will melt the butter. Serve immediately.


    Personally, I love corn so much I’d seriously consider this as a lunch dish. You could even freeze the leftover butter, meaning next time you want to make it, all you need to do it cook and grill the corn. It doesn’t get much easier than that. The only bad thing about this dish is you need a heavy-duty tooth pic to get the corn out of your teeth – but it’s worth it!

    Be Inspired~





    About Lisa Mary Foreman @ Uforic Food

    I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at

    Posted on February 16, 2011, in Entrees, Recipes, summer treats and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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