Events and Celebrations

Sesame-Lime Buttered Sweetcorn

prep 15 mins cook 25—30 mins
  • 1 tablespoon sesame seeds
  • 4 tablespoons unsalted butter, softened
  • 1 small red chilli, deseeded and finely chopped
  • grated rind and juice of ½—1 lime, plus extra rind to garnish
  • 3 small sweetcorn cobs
  • salt and black pepper
  • watercress, to garnish

Dry-fry the sesame seeds in a small frying pan until golden. Leave to cool slightly, then place in a food processor or blender with the butter, chilli, lime rind and juice and salt and pepper to taste and blend until combined. Transfer the butter to a piece of foil and roll into a sausage shape. Chill for 30 minutes, then remove from the foil and cut into thin slices.

Parboil the sweetcorn cobs for 5 minutes, then cut into 1 cm (½ inch) slices. Place on double-thickness pieces of foil, top with the butter slices and wrap up the foil parcels tightly. Cook on a hot barbecue for 20—25 minutes until the corn is tender. Garnish with lime rind and some watercress and serve immediately with more butter slices.

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