Events and Celebrations

Sweetcorn with Chilli Salt

prep 5 mins cook 25 mins
  • 6 sweetcorn cobs, husked and trimmed
  • 2 tablespoons sea salt
  • ½ teaspoon dried red chilli flakes
  • 65 g (2½ oz) butter
  • 1 lime, cut into wedges, to garnish

Blanch the corn in a large saucepan in 2 separate batches for 10 minutes. Drain well and pat dry on kitchen paper. Cook the cobs on a hot barbecue for 5—6 minutes, turning frequently, until evenly charred and tender.

Meanwhile, place the salt and chilli flakes in a mortar and pound with a pestle until the salt turns a rusty red.

Place the corn on plates and top with butter, sprinkle with the chilli salt and garnish with the lime wedges.

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